California Pizza Kitchen White Balsamic Provencal Salad - cooking recipe

Ingredients

Vinaigrette Dressing
1 cup white balsamic vinegar
2 tablespoons white balsamic vinegar
1 1/4 tablespoons minced garlic
1/2 tablespoon dried herbs
1 teaspoon salt
3/4 tablespoon finely grated lemon zest
1/4 teaspoon crushed black pepper
1 cup olive oil, plus
2 tablespoons olive oil
Salad
1 head romaine lettuce
1 lb baby arugula leaf
3 cups slivered red cabbage
6 roma tomatoes, cut and diced
18 sun-dried tomatoes
1 lb feta cheese
24 kalamata olives, pitted and cut in half

Preparation

Vinaigrette Preparation.
n a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
Salad Preparation:.
In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.