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Centerpiece Salad recipe

Centerpiece Salad.

A festive composed salad of broccoli spears,roasted red peppers and fresh mozzarella balls, sprinkled withtoasted walnuts and drizzled with a balsamic vinaigrette.

Recipe: Centerpiece Salad

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon lemon pepper seasoning salt – divided use
2 (10-ounce) packages frozen broccoli spears, defrosted and drained
1 (5-ounce) jar roasted red peppers
2 cups (14 ounces) Wisconsin Fresh Mozzarella balls, drained
3/4 cup toasted walnuts, coarsely chopped

  • In a measuring cup, whisk together theoil, vinegar and 1/2 teaspoon of the seasoning salt; set aside.
  • Cut the broccoli spears into single stalks,if necessary.
  • On a large oval platter arrange the broccolidown the middle, with the stalks facing in, leaving a 1-inchborder at the edge.
  • Pour half the dressing over the top.
  • Place the peppers over the stalks, leavingthe florets exposed.
  • Arrange the cheese around the outsideof the platter and on top of the peppers.
  • Drizzle the remaining dressing over thetop.
  • Cover and refrigerate until ready to serve.
  • Sprinkle the reserved seasoning salt andthe walnuts over the salad.

    Makes 6 servings.

    Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.

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