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Frida Kalho Salad
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Description
Frida Kalho Salad is named for a Mexican painter who created intensely vibrant self-portraits. This salad was a favorite when visiting Cafe Mogagua.
Ingredients
- FOR THE SALAD:
- 2 cups Leafy Greens
- 1 cup Spinach
- 1 Medium Tomato, Sliced Into Wedges
- ½ Green Pepper, Sliced Thin
- ⅓ cups Black Olives Sliced
- ½ Carrot, Sliced Thin
- 3 Tablespoons Red Onion, Diced
- ½ Avocado, Sliced Into Wedges
- ¼ cups Corn
- ½ Apple, Cut Into Wedges
- ¼ cups Watermelon, Cut Into 1 Inch Cubes
- ¼ cups Panel Cheese, Cut Into 1" Cubes
- Blue Cheese Crumbles, To Serve
- FOR THE SIMPLE BALSAMIC VINAIGRETTE:
- ¼ cups Balsamic Vinegar
- 1 teaspoon Dark Brown Sugar (optional)
- 1 Tablespoon Chopped Garlic
- ½ teaspoons Salt
- ½ teaspoons Freshly Ground Black Pepper
- ¾ cups Olive Oil
Preparation
For the salad:
On a bed of lettuce, add all of the vegetables and fruit. Serve with balsamic vinaigrette on the side.
For the vinaigrette:
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolve. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients. Top with blue cheese and serve immediately.
(If not using dressing right away, cover and refrigerate, whisking or shaking again before use.)
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