Cheesecake Factory Mediterranean Chopped Salad
The Mediterranean Chopped Salad is among our favorites, and the Sun-Dried Tomato Vinaigrette, which accompanies the salad, is a winner. Make it in a jiffy in the food processor with flavored vinegars, sun-dried tomatoes, olive oil and spices. If desired, you can substitute a balsamic vinaigrette or other dressing of your choice.
Mediterranean Chopped Salad
1 yellow bell pepper, chopped
1 red bell pepper, chopped
3 tomatoes, chopped
1/3 cup sun-dried tomato pieces (use sun-dried tomatoes rehydrated in water and drained OR drained sun-dried tomatoes packed in oil)
1 can (8 3/4 ounces) artichoke quarters, rinsed and well drained
1/2 hot house cucumber, chopped
1/2 cup chopped celery
1/2 cup crumbled blue cheese
1/2 cup julienne strips mozzarella cheese
1/2 cup kalamata olives, pitted and cut up
1/2 cup julienne strips salami
2 cup julienne strips cooked chicken breast
1/2 cup red cabbage strips
1/3 cup chopped fresh basil
4 cups chopped romaine lettuce
4 cups red OR iceberg lettuce
Sun-Dried Tomato Vinaigrette (recipe follows)
In a large bowl, combine all ingredients except Sun-Dried Tomato Vinaigrette, tossing well. Add amount of vinaigrette desired and toss well. Makes 3 to 4 servings.
Sun-Dried Tomato Vinaigrette
1/3 cup red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon water
1/3 cup oil-packed sun-dried tomatoes, drained and cut into julienne strips
1/2 cup olive oil
1/2 teaspoon celery seeds
1/2 teaspoon garlic pepper
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 or more pinches sugar
In a food processor, combine vinegars, water and tomatoes. Process until well blended and tomatoes are in small pieces. Add oil and remaining ingredients and process until blended. (There should still be pieces of tomatoes in dressing.)
Makes about 2 cups dressing.
Source: Restaurant Replicas column, Los Angeles Daily News, 1996