Insalata Mista, (meaning mixed salad in Italian) most often refers to a bed of arugula layered with fresh vegetables. This particular version of this salad is made with grape tomatoes, pine nuts, shaved parmesan and then tossed with balsamic.

What I love about this salad is that it can also include carrot, radish, cucumber and more!

This Insalata Mista is inspired by one of our favorite local St. Louis eateries – Katie’s Pizza and Pasta. You’ll find similar versions at Italian restaurants around the world, but this one will always be my favorite!

Ingredients:

• 4 cup mixed greens
• 2 ounces parmesan shaved
• 1 cup grape tomatoes
• ¼ cup pine nuts
• ⅓ cup olive oil
• ¼ cup balsamic vinegar
• salt and pepper to taste

Instructions:

• In a large bowl, add mixed greens.
• In a jar with a lid, add olive oil, balsamic vinegar, salt and pepper. Shake vigorously.
• Toss dressing with salad.
• Add in parmesan, tomatoes and pine nuts.

Variations and Substitutions:

• Add radish, shaved carrots, red onion or cucumbers to the salad.
• Substitute mixed greens with arugula, romaine, bibb, even endive.
• Substitute parmesan with goat cheese or blue cheese.
• Substitute pine nuts with toasted walnuts or pecans.
• For even more flavor, add 1/3 cup lightly packed fresh basil leaves.

How to Store:

• Room temperature – You can leave this salad out at room temperature for up to two hours while serving.
• Refrigerate – This fresh salad will store in the refrigerator for up to two days. However, the lettuce will get soggier over time; if possible, separate the arugula from the dressing and store in air tight containers to enjoy the leftovers.