Dressing:
1/4 cup plus 2 1/2 tablespoons balsamic vinegar
2 tablespoons water
1 ( 3/4-ounce) package Italian salad dressing mix
1/3 cup plus 1 tablespoon vegetable or canola oil
Salad
1 large or 2 small heads red leaf lettuce
1/2 pound Gorgonzola cheese, crumbled
3/4 cup pignolia nuts
8 ounces mushrooms, sliced
2 medium carrots, grated
1 (14-ounce) can hearts of palm, drained, cut into 1/4-inch slices
2 1/2 cups shredded red cabbage
In a 1-cup container, mix together all dressing ingredients. Cover tightly and shake. Store in refrigerator.
Wash, drain and tear lettuce; arrange in large salad bowl. Add cheese, nuts, mushrooms, carrots, palm and red cabbage. Toss salad with dressing just before serving.
Variations: Substitute Boston Bibb lettuce or baby mixed greens for red leaf lettuce. Add sliced, grilled chicken breast for a heartier salad.
Yield: 4 to 6 servings.
Joanne Redondo in "The Heart of Pittsburgh"
Thursday, June 10, 1999
