Recipes

Farm Stand Salad with Basil Pesto Vinaigrette

Fresh romaine lettuce, chunks of roma tomatoes, minced kalamata olives, artichoke hearts and shaved parmesan with Basil Pesto Vinaigrette.

Recipe Yield: 24
Ingredients
Amount Item
1  bag Foothill Farms® Lido Italian Dressing Mix (#J342)
1  c Granulated sugar
2  c Cold water
1  qt White distilled vinegar (balsamic, wine and flavored vinegars can also be used)
2 1/2  qts Vegetable oil
3  c Basil pesto
48  c Chopped romaine lettuce
12  c Chopped roma tomatoes
1 1/2  c Minced kalamata olives
6  c Chopped artichoke hearts, canned
1 1/2  c Shaved parmesan
Instructions
  1. Pour contents of Lido Italian Mix (8 oz) into a 12-quart mixing bowl of an electric mixer with a wire whip attachment. Add one cup of granulated sugar. Pour in cold water and mix well on medium speed.

  2. Pour in vinegar and mix well on medium speed.

  3. Slowly pour in vegetable oil and pesto and mix until thoroughly combined. Cover and refrigerated. Reserve cold.

  4. For 1 salad: Place 2 heaping c romaine, ½ c tomatoes, 1 Tbsp olives and ¼ c artichoke hearts in a mixing bowl. Add 2 Tbsp of pesto dressing and toss to combine. Place dressed salad on a chilled salad plate. Top with 1 Tbsp parmesan cheese.