Serves 4-6.


Mixed salad greens
Sliced tomatoes, cucumbers, thin-sliced red onions
Basil & Tomato Dressing, see recipe below

Basil & Tomato Dressing:

2 large garlic cloves, peeled
⅓ cup tomato sauce
⅓ cup balsamic vinegar
2 tablespoons Fredericksburg Farms Brown Mustard Basil Bread Dipping Mix
¼ teaspoon freshly ground black pepper
1 tablespoon Fredericksburg Farms Caliente Salsa
1 cup extra-virgin olive oil
Salt to taste, if needed


Make the dressing and refrigerate for a day before using. With machine running, drop the peeled garlic cloves down the feed tube of food processor to mince. Stop machine and scrape down side of bowl. Add all remaining dressing ingredients, except olive oil. Process until smooth. With machine running, add the olive oil in a slow. Steady stream through the feed tube until all has been added. Add salt, if needed. Process an additional 30 seconds to form a tight emulsion.

When ready to serve, arrange a portion of the salad greens on each chilled salad plate. Add sliced tomatoes, cucumbers, and thin-sliced onions. Drizzle desired portion of the chilled dressing over each salad and serve at once.