Thursday, May 27, 2010

Grilled Cherry Tomato Salad with Creamy Balsamic Roasted Garlic Vinaigrette

Grilled Cherry Tomato Salad with Creamy Balsamic Roasted Garlic Vinaigrette
1 pint cherry tomatoes
2 Tbsp. canola oil
8 ounces spring salad mix
1 small red onion, thinly sliced
1/2 cup pitted nicoise olives
3 Tbsp. balsamic vinegar
1 Tbsp. Best Foods Mayonnaise
2 tsp. Dijon mustard6 cloves garlic, roasted
1/2 cup extra virgin olive oil
2 Tbsp. finely chopped chives
Toss tomatoes with canola oil and, if desired, salt and black pepper in medium bowl. Grill tomatoes in grill basket 5 minutes or until tender. Combine tomatoes, salad mix, onion and olives in same bowl; set aside.
Process vinegar, mayonnaise, mustard and garlic in blender until smooth. With blender on, slowly drizzle in olive oil. Season, if desired, with salt and black pepper.
Combine 1/2 of the vinaigrette with the salad mixture. Arrange salad mixture on serving platter, then top with chives. Serve with remaining vinaigrette.

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