Bottleworks Summer Salad Recipe
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Restaurant Recipes from Razzle Dazzle Recipes


Bottleworks Summer Salad

4 oz. (about 8 leaves) chard

4 oz. (about 8 leaves) kale

4 oz. (about 6 leaves) mustard greens

lb. spinach or baby spinach

1 (15- to 16-oz.) can pears, drained

2 medium tomatoes, sliced into wedges

2 oz. feta cheese, crumbled

cup Sweet Citrus Vinaigrette (see recipe)

Clean and chop chard, kale and mustard greens, discarding tough stems. If using mature spinach, chop as well. Place in a large bowl.

Cut pears into bite-size chunks; add to the bowl along with tomato, feta and vinaigrette. Toss well; serve immediately.

Makes 8 side servings.


3 to 4 fresh basil leaves

1 dash dried oregano

1 tsp. fresh thyme leaves

1/8 tsp. fresh rosemary

3 tbsp. honey

5 tsp. granulated sugar

5 tsp. orange juice

5 tsp. lemon juice

5 tsp. lime juice

cup plus 2 tbsp. champagne vinegar

cup plus 2 tbsp. olive oil

Combine basil, oregano, thyme and rosemary; chop coarsely. In a medium bowl, stir together herb mixture, honey, sugar, orange juice, lemon juice, lime juice and vinegar until well-combined. Whisk in oil until mixed thoroughly. Remix before using as necessary.

Makes 1 cups.

From Dan Kopman, Schlafly Bottleworks, St. Louis.

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