Mixed Green Salad with Sherry Vinaigrette
So simple to make and the flavours are so crisp and refreshing. A keeper.
|1/3 cup||sherry vinegar|
|1||large clove garlic|
|2 teaspoons||dried oregano|
|1 teaspoon||salt, plus more for seasoning|
|1/2 teaspoon||freshly ground black pepper, plus more for seasoning|
|1/2 cup||extra-virgin olive oil|
|1||(4.5-ounce) bag mixed baby greens, rinsed and spun dried|
|1||red bell pepper, seeded and diced|
|1/2 cup||pitted kalamata olives, halved|
|2 ounces||feta cheese, coarsely crumbled|
Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.