For the salad, assemble:
2 1/2 ounces mixed baby salad greens (e.g., watercress, chard, and red oakleaf lettuce)
2 roasted potatoes, chopped
Handful of sun-dried tomatoes, chopped
2 scallions, sliced
For the dressing, mix:
1 tablespoon extra virgin olive oil
1 teaspoon cider vinegar
Pinch of salt and pepper
Pinch of dried red pepper flakes
Vegetarian Alternative:
Add 2 ounces feta, Parmesan, or pecorino.
Reprinted from Salad Love: 260 Crunchy, Savory, and Filling Meals You Can Make Every Day. Copyright © 2015 by David Bez. Photographs by David Bez. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.