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Mediterranean Salad

salads

12 cups torn red leaf lettuce
1/2 cup black olives; pitted
1/2 cup large green olives; pitted
2 peeled roasted sweet red peppers; cut in 1 1/2-inch chunks
1/2 cup marinated artichoke hearts; halved
8 ounces firm goat cheese (Chèvre); or
feta cheese; broken into chunks
1/2 cup torn fresh basil leaves
----DRESSING----
2 tablespoons red wine vinegar
2 tablespoons lemon juice or balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic; minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

Place torn red lettuce in large salad bowl. Scatter black and green olives, roasted red peppers, artichoke hearts and goat cheese on top. Scatter with basil. (Make-ahead: Cover and refrigerate for up to 4 hours.) DRESSING: In small bowl, whisk together red wine vinegar, lemon juice, Dijon mustard, garlic, salt and pepper; gradually whisk in oil. (Make-ahead: Cover and refrigerate dressing for up to 4 hours; whisk before using.) -4-Pour dressing over salad; toss to coat.

Contributor: Canadian Living - December, 1999

Yield: 8 servings

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