Salad Herbs


8 cups mixed greens
3 Tablespoon Salad Herbs
4 cups mixed fresh vegetables (carrots, green onion, mushrooms, peppers, radishes,  etc.)
3/4 cup cheese (grated or cubed – blue, cheddar, goat, mozzarella, parmesan, etc.)
salt and pepper to taste

In a large salad bowl combine fresh ingredients.  Season with Salad Herbs and salt and pepper.  Toss lightly with vinaigrette (below) and sprinkle with desired cheese.

Creamy Vinaigrette
1/4 cup Opal Basil Vinegar
1 cup olive oil
2 Tablespoons Egg Beaters®
2 to 3 Tablespoons plain yogurt

Put vinegar in blender.  As blender is running, slowly add oil in a steady stream.  Blend well.  Add Egg Beaters® and mix well.  Add yogurt and more vinegar if you want a more intense flavor.  Pour on salad and toss.  OR put all ingredients into a large measuring cup and use a hand-held immersible blender


8 ounces spaghetti or linguine, broken in half
1/2 head broccoli
2 carrots – julienne cut
1 large tomato, cut in 1/2 inch pieces
2 Tablespoons fresh basil, minced
2 Tablespoons fresh parsley, minced
8 ounces Mozzarella cheese, cubed
1/4 cup Parmesan cheese, grated
2 Tablespoons Salad Herbs
1/2 cup olive oil
1/2 cup Italian Vinegar

Cook pasta using box instructions.  Cook broccoli and carrots to crispy done.  In a large bowl, combine broccoli, carrots, tomatoes and chopped fresh herbs.  Put in both cheeses and pasta.  In a separate container mix Salad Herbs, vinegar, and olive oil and add to large bowl.  Toss and chill well.  (Opt. add summer sausage cubes)