Italian Salad with Red Wine Vinaigrette
  Goosecross Cellars Recipe for Zinfandel  
6 cups romaine lettuce, cut into bite-sized pieces
(1) 14 oz. can cannellini, drained, rinsed and pat dry
1 large carrot, grated
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 scallions, sliced
1 cup large black olives, sliced
½ cup mozzarella cheese, shredded

3 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon basil, chopped

Directions :
First, make the vinaigrette by whisking all the vinaigrette ingredients together in a small bowl. Refrigerate while making the salad.

In a large salad bowl, combine all salad ingredients together. Pour vinaigrette over the salad, toss well, and serve immediately.
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