Stonewood Grill and Tavern

Nutrition Information:

Herb Vinaigrette:
Calories=258
Total Fat = 27.2 g
Cholesterol=0.0 mg
Sodium=583.3 mg
Total Carbohydrate=4.7 g
Protein=0.3 g

Mediterranean Salad:
Calories=423
Total Fat = 29.1 g
Cholesterol=50.03 mg
Sodium = 1399.9 mg
Total Carbohydrate=26.75 g
Protein=19 g

Mediterranean Salad

4 Servings

HERB VINAIGRETTE INGREDIENTS:

6 Tbsp.	Olive Oil
3 Tbsp.	Red Wine Vinegar
2 1/4 tsp.	Sugar
2 1/4 tsp.	Granulated Garlic
3/4 tsp.	Salt
3/4 tsp.	Ground Black Pepper
1 Tbsp.	Oregano (dried)
3/4 tsp.	Dill (dried)
3/4 tsp.	Thyme (dried)

SALAD INGREDIENTS:

1 1/2 cup	Field Greens
1 1/2 cup	Baby Spinach
1/2 cup	Cucumber
12 each	Kalamata Olives
8 - 12 each	Grape Tomatoes
7 each	Button Mushrooms
16 each	French Beans
1/2 cup	Feta Cheese (crumbled)
1 Tbsp.	Pine Nuts

VINAIGRETTE INSTRUCTIONS:

In a large stainless steel bowl, combine ingredients and whisk until well blended. Refrigerate.

SALAD INSTRUCTIONS:

Bring 4 cups of water to a boil in a saucepot. While waiting for water to boil, fill a large bowl with ice and water. Add French beans into rapid boil for 2 minutes. Immediately drain and place French beans in ice bath to cool.
Heat oven to 350 degrees. Place pine nuts onto a cookie sheet and toast for 3-5 minutes or until lightly browned. Cool completely.
Peel and seed cucumbers. Cut into 2 inch sections and again into Ľ inch strips.
Place field greens and spinach on plate. In a bowl, combine remaining ingredients and toss with vinaigrette. Arrange vegetable mixture over field greens.

Shop Safe with Stonewood Grill. Read our Security and Privacy Policies.