Patter Fam Sauces and Pastor's Pantry Cooking School

10 oz. mixed greens
2 tomatoes, seeded, juiced and diced
½ red onion very thinly sliced
4 oz. feta cheese


3 tsp. Dijon mustard
3 cloves garlic minced
5 oz. balsamic vinegar, (champagne vinegar or lemon juice may be substituted)
Kosher salt and coarsely ground black pepper to taste
1 ½ cups good extra virgin olive oil

 Put all the dressing ingredients in a large bowl and whisk or alternately you can put them all in a large mason jar with a lid and shake until all the ingredients are emulsified.

Toss the greens, tomatoes, and onion in the bowl with the vinaigrette or drizzle it
over the top of the salad. After plating, top with some feta cheese.


Written by Joyce Peters — October 11, 2018


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