My favorite salad in Denver has to be the Da Vinci at Mad Greens. Have you guys been to Mad Greens?
Think Chipotle, but creating the most beautiful salad combinations. I like the DaVinci with Citrus Grilled Chicken, Roasted Red Peppers, Red Onions, Artichoke Hearts, and Roasted Beets (in place of the cannellini beans.) The piece d’resistance is adding their AMAZING roasted red pepper vinaigrette to the salad along with some freshly cracked black pepper. Heavenly!!!
I dream of this salad… I mean, it’s the best combination of flavors. So, I took a stab at making the vinaigrette at home, and folks, we have a winner!!!
Made with an entire jar of roasted red peppers, this vinaigrette has TONS of flavor and the beautiful red color makes for the most gorgeous salad. Make this for your greens, y’all! You’re gonna love it!
Roasted Red Pepper Vinaigrette
Adapted from Knead to Cook
1 12 oz. jar roasted red peppers, drained
1/4 cup olive oil
3 Tbsp. balsamic vinegar
3 tsp. minced garlic
1/2 tsp. smoked paprika
Pinch of salt
Fresh ground pepper
1. Combine your ingredients in a blender, NutriBullet, or use your immersion blender.
2. Blend until smooth and creamy. Taste to assure you have enough salt and pepper.
3. Serve with your favorite salad (and/or the Davinci ingredients I describe above!)