California Pizza Kitchen White Balsamic Provencal Salad

• Vinaigrette Dressing
• 1 cup white balsamic vinegar
• 2 tablespoons white balsamic vinegar
• 1 1/4 tablespoons minced garlic
• 1/2 tablespoon dried herbs
• 1 teaspoon salt
• 3/4 tablespoon finely grated lemon zest
• 1/4 teaspoon crushed black pepper
• 1 cup olive oil, plus
• 2 tablespoons olive oil
• Salad
• 1 head romaine lettuce
• 1 lb baby arugula leaf
• 3 cups slivered red cabbage
• 6 roma tomatoes, cut and diced
• 18 sun-dried tomatoes
• 1 lb feta cheese
• 24 kalamata olives, pitted and cut in half

1. Vinaigrette Preparation.
2. n a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
3. Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
4. Salad Preparation:.
5. In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
6. Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.

vinaigrette, white balsamic vinegar, white balsamic vinegar, garlic, herbs, salt, lemon zest, black pepper, olive oil, olive oil, salad, romaine lettuce, arugula, slivered red cabbage, roma tomatoes, tomatoes, feta cheese, olives

Taken from www.food.com/recipe/california-pizza-kitchen-white-balsamic-provencal-salad-288873 (may not work)