WASHINGTON — Ingredients
Vinaigrette Dressing:
- ½ Cup avocado or extra virgin olive oil
- ¼ Cup red wine vinegar
- 1 Clove garlic minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
Salad:
- 4 Cups chopped greens
- 2 Cups grape tomatoes halved lengthwise
- 2 Cucumbers halved lengthwise and chopped
- 1 Eggplant grilled, chopped
- ¼ Cup capers
- ¼ Cup red onion finely chopped
- Yellow squash grilled, chopped
- ¼ Cup fresh herbs, chiffonade
Preparation
- In a bowl, whisk all vinaigrette ingredients, set aside.
- Gather and prepare all salad ingredients
- Arrange on bed of greens
- Drizzle with vinaigrette and serve
For more savory meals visit Chef Jess