Italian Salad with Basil Vinaigrette


Inspired by the quintessential Italian sauce - pesto - this dressing is sure to become one of your favorites. Make a double or triple recipe; the vinaigrette will keep up to a month in the refrigerator.


1 small shallot (peeled)
1 small garlic clove (peeled)
1/2 cup fresh basil leaves
1 tablespoon pine nuts
1 tablespoon grated Parmesan cheese
1/4 teaspoon Sugar
1/4 teaspoon salt
1/4 teaspoon Freshly ground black pepper
2 tablespoons unseasoned rice vinegar
1/3 cup extra- virgin olive oil
10 ounces Earthbound Farm Organic Italian Salad
1/4 cup toasted pine nuts
1/2 cup diced ripe tomatoes
  Shaved parmesan cheese (to taste)


Purée all the vinaigrette ingredients (except the oil) in a blender. With the machine running, add the oil in a slow, thin stream to emulsify.

Pour the dressing into a large bowl and add the lettuce, tossing to coat.

Divide the greens between 4 plates and top with a scattering of nuts, tomatoes, and cheese. Serve immediately.


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