Layered salads make irresistible eye-catching dishes on the dinner or buffet table–and they’re a breeze to make! Simply layer colourful fresh veggies with cherry tomatoes, olives, cheese and pasta, then drizzle with a store-bought vinaigrette or your own homemade vinaigrette.
Whisk 1/3 cup (75 mL) olive oil with 5 minced garlic cloves, 1-1/2 teaspoons (7 mL) dried basil , 1/2 teaspoon (2 mL) crumbled dried rosemary, 1 teaspoon (5 mL) each salt and granulated sugar and 1/2 tsp (2 mL) ground black pepper. Microwave, uncovered, on medium 1 minute or on stove over medium heat just until warm. Whisk in 1/3 cup (75 mL) balsamic or red wine vinegar. Taste and add more seasoning, if needed. Cool to room temperature. Makes about 2/3 cup (150 mL).