Hearty Winter Salad with Sherry Vinaigrette

Name: Hearty Winter Salad with Sherry Vinaigrette
Yield: 4 to 6 servings
Ingredients: 3 tablespoons sherry vinegar; 1 large garlic clove; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil; 1 (10-ounce) bag of mixed baby greens, rinsed and spun dry (about 6 cups); 1 red bell pepper, cored, seeded, and diced; 1/2 cup pitted kalamata olives, halved; 2 ounces feta cheese, coarsely crumbled

January 26, 2012

I make this salad most often in the winter and early spring months, when there aren’t a lot of vegetables in the market. The olives and cheese make it a bit more substantial than most green salads. Sherry vinegar is the special ingredient in the versatile dressing. It’s Spain’s version of balsamic vinegar and it’s less acidic than other vinegars with a mellow, sweet-and-sour taste that is just perfect with more delicate greens.

Recipe notes

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