Recipe of the Week: Garden Salad with Champagne Vinaigrette

By CHEF LORETTA PAGANINI

A vibrant salad can make a wonderful addition to any meal Add any fresh vegetables to it that you would like and add grilled chicken or shrimp for a more substantial meal To keep my salad from wilting, I like to serve it in a large glass bowl in the center of the table and I serve the salad dressing in a small pitcher next to it Serves eight (Chef tip: Use a salad spinner after washing your greens to remove the excess water, and use the best extra virgin olive oil when making your dressing )

4 cups romaine salad, trimmed and chopped

2 cups ripe salad tomatoes, seeded and diced

2 cups English cucumbers, thinly sliced

1 cup carrot, peeled and chopped