Recipes: Salads: Chopped Salad with Manchego,
Tomatoes & Sherry Vinaigrette
Produced by Jennifer Frazier,
Culinary
Thymes magazine
1 head Romaine, chopped
6 oz. Manchego cheese, cubed
1 cup cherry tomatoes
1 small carrot, chopped
1 rib celery, chopped
Vinaigrette:
3 Tblsp Spanish sherry vinegar
1 Tblsp Dijon mustard
2 cloves garlic, minced
2 tsp fresh thyme
1/2 cup extra virgin olive oil
salt & freshly ground black pepper
Combine all of the salad ingredients
in a large serving bowl.
Prepare the vinaigrette by
whisking together the vinegar, mustard,
garlic and thyme. Whisk in the oil and season
with salt and pepper. Toss with the salad
greens and serve at once.
Perfect for picnics and dinner by the pool!
Wine Skinny Cooks August 2003
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