Here’s our inspiration for a great and fresh summer salad! Don’t be afraid to mix things up with your favorite vegetables!
For the dressing, we chose a classic Italian Vinegraitte.
Yield: Makes about 1 cup vinaigrette
Ingredients
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- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
- 3/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
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- Combine the vinegar, garlic, mustard, and oregano in our laura salad bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper and refrigerate in an airtight container until ready to use or up to 1 week.