Recipe courtesy of Valerie Bertinelli

Italian Flag Salad

Name: Italian Flag Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 8 servings
Ingredients: 1/2 cup olive oil; 1/2 cup red wine vinegar; 1 tablespoon crumbled goat cheese; 1/2 small shallot, minced; Kosher salt and freshly ground black pepper; 5 ounces spring lettuce mix; 1 head romaine, chopped (about 4 cups); 2 cups cherry tomatoes, halved; 1 cup sliced radishes; 1 cup pecans; 3 tablespoons crumbled goat cheese

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 8 servings

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Ingredients

Dressing:

1/2 cup olive oil

1/2 cup red wine vinegar

1 tablespoon crumbled goat cheese

1/2 small shallot, minced

Kosher salt and freshly ground black pepper

Salad:

5 ounces spring lettuce mix

1 head romaine, chopped (about 4 cups)

2 cups cherry tomatoes, halved

1 cup sliced radishes

1 cup pecans

3 tablespoons crumbled goat cheese

Directions

To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside.
To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately.