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Salad
8 - 10 servings
10 minutes
0 minutes
Chef Tom Fraker
The vinaigrette gives the salad a sweet and spicy flavor!
2 cups seasoned rice vinegar
½ cup granulated sugar
½ pound fresh jalapeno peppers, roasted
½ pound Fresh Red Fresno Peppers, roasted
2 cloves Melissa’s Peeled Garlic
1¾ cups extra virgin olive oil
Sea salt and freshly ground pepper, to taste
2 packages Melissa’s Six Bean Medley, rinsed
1 jar Melissa’s Fire Roasted Sweet Red Bell Peppers, drained and diced
1 package Melissa’s Steamed Artichoke Hearts
1 package Melissa’s Steamed Red Beets
2 fresh green bell peppers, diced
1 (4 ounces) can sliced black olives, drained
Combine all of the vinaigrette ingredients, except for the olive oil, in a blender. Blend on low, while slowly drizzling the olive oil in to emulsify. Season with the salt and pepper and set aside.
Gently toss all of the salad ingredients in a mixing bowl. Add the vinaigrette (you may only use half but you can refrigerate the rest for later use; salads: marinades; etc...), toss and serve.
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