Winter Salad

I want to tell you about one of my favorite new salads we've been serving for several weeks now. It's called the Winter Salad, but I may have to change the title to Winter into Spring Salad so we can continue enjoying it longer! We serve it on a bed of tuscan flat bread that we sell in the gift shop. The flatbread is imported from Italy by a wonderful company called Bella Cucina. In fact, the flatbread was my inspiration for this wonderful light meal.

We toss salad greens with roasted red ( and yellow, too, if available), peppers, and thin sliced cucumbers, and balsamic pomegranate dressing. This salad is placed over the flatbread so the dressing starts flavoring the thin, flaky bread - oh, it is so tasty! Then we crown the salad with pecorino and very thin slices of Italian meats, Brasola and cotto salami.

NOTE: If you can't find the flatbread, a good option would be a fresh baked tender pizza crust!

We are selling this new dressing in our deli case, but here's the recipe if you would like to make it for yourself.

POMEGRANATE BALSAMIC DRESSING

• 3 garlic cloves
• 2 Tablespoons sugar
• Add:
  • 1/2 cup pomegranate syrup
  • 1/4 cup balsamic vinegar
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups olive oil

Combine all ingredients except oil in blender. Blend well.

With machine running, slowly add oil until thoroughly blended.

Cynthia