Kitchen sink salad

Indulge in the ultimate culinary delight with a Kitchen Sink Salad bursting with vibrant flavors and textures. A symphony of tastes in every bite!

Ingredients:

• 2 cups loosely packed basil leaves
• 3/4 cup balsamic vinegar
• 1 clove garlic put through garlic press
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 cup extra-virgin olive oil
• 3 pieces pancetta, roughly chopped
• 2 tablespoons pine nuts
• 1 (12-ounce) package mixed baby salad greens
• 1/2 English cucumber, halved, diced 1/2-inch pieces
• 1 large tomato, diced in 1/2-inch pieces
• 12 kalamata olives, pitted and sliced in 1/2 vertically
• 2 tablespoons crumbled Gorgonzola
• Freshly cracked black pepper

Instructions:

1. To make the dressing:
2. Combine all ingredients except for olive oil in a blender. Pulse several times until they are well mixed. Then, turn on the blender and gradually pour in the olive oil. Refrigerate until you are ready to use it.
3. To prepare the salad:
4. In a medium skillet over medium heat, cook the pancetta until it becomes crispy. Transfer it to a paper towel-lined plate to drain and cool. Wipe the skillet clean with a paper towel. In the same skillet over medium heat, lightly toast the pine nuts. Transfer them to a plate and let them cool. Wash and dry the greens, and place them in the refrigerator to chill for 10 to 15 minutes. You can also chill the individual salad plates or a platter if you are serving the salad family-style.
5. When you are ready to serve, toss the salad greens, cucumber, and tomato together in a large bowl with just enough dressing to lightly coat the salad. Arrange the salad on the chilled individual plates or platter. Top the salad with the pancetta, pine nuts, olives, Gorgonzola, and freshly ground black pepper. Serve immediately.

Summary:

• Calories: 1866 kcal
• Fat: 167 g
• Protein: 32 g
• Carbs: 64 g
• Potassium: 2043 mg
• Magnesium: 211 mg