Rich pink dressing and lovely greens give this salad a splash of color. Remember: what the eye sees translates to greater taste and greater overall pleasure.
Recipe information
Yield
serves 4 to 6
Ingredients
ROASTED RED PEPPER FETA DRESSING
1/3 cup roughly chopped roasted red peppers
1/3 cup crumbled feta cheese
1/4 cup buttermilk
2 tablespoons sour cream
1 tablespoon red-wine vinegar
Kosher salt and freshly ground black pepper
HERB SALAD
4 ounces mixed baby greens
3 tablespoons torn fresh parsley leaves
3 tablespoons torn fresh dill
2 tablespoons torn fresh basil leaves
Preparation
Step 1
Combine all the dressing ingredients in a food processor, and pulse until smooth.
Step 2
Toss the greens and herbs in a large salad bowl. Drizzle with the dressing, and toss. Serve immediately.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
