Green Salad with Tomatoes, Mozzarella, Basil and a Creamy Vinaigrette Dressing

  

Fresh leafy green salad tossed with tomatoes, mozzarella, basil and a creamy vinaigrette dressing is a good side with any dish or for lunch it's the best.

8 to 10 servings

Ingredients
Dressing:
5 tablespoons extra-virgin olive oil
3 tablespoons Red Wine vinegar
1 tablespoon minced shallots (green onions)
1 teaspoon Dijon mustard
2-3 cloves garlic, chopped
Kosher salt and freshly ground black pepper

Salad:
3 ounces mixed field greens or spinach
1 head romaine lettuce, chopped
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved
8 .5 ounces small mozzarella balls

1 small red onion diced small if you like
3 tablespoons almonds or pine nuts, toasted or sunflower seeds
15 fresh basil leaves, sliced

Directions

For the dressing: In a jar with a lid, combine the oil,  vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.

For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.

Toss the tomatoes and mozzarella balls over the salad along with the nuts and finally the basil leaves. Serve immediately.