Spectacular Dirty Martini Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 tablespoon lemon juice
- 2 tablespoons kosher salt
- 1/4 cup white wine vinegar
- 1 cup olive oil
- dressing:
- 1 medium lemon
- 8 pimiento-stuffed olives
- 8 frilled toothpicks
- 10 oz spring mix salad greens
- 2 medium tomatoes chopped
- 1 small red onion thinly sliced
- 1/4 cup pimiento-stuffed olives sliced
- 1 shallot halved
- 6 pimiento-stuffed olives plus 1/4 cup juice from the jar, divided
- 1/4 cup vodka or additional white wine vinegar
- Carbohydrate 45.4267168058528 g
- Cholesterol 0 mg
- Fat 8.7516803644133 g
- Fiber 2.23017970696129 g
- Protein 1.46458251771025 g
- Saturated Fat 1.1933155069626 g
- Serving Size 1 1 (206g)
- Sodium 1106.87656617561 mg
- Sugar 43.1965370988915 g
- Trans Fat 0.350612249860409 g
- Calories 270 calories
Cut lemon in half lengthwise; cut one half into eight thin wedges. Thread olives and lemon wedges onto toothpicks for garnishes; set aside. Using the lemon half, moisten the rims of eight large cocktail glasses. Sprinkle salt on a plate; hold glasses upside down and dip rims into salt. Divide the salad greens, tomatoes, onion and sliced olives among prepared glasses. Top each with a prepared toothpick. In a food processor, combine shallot and olives; cover and process until finely chopped. Add the vinegar, vodka, olive juice and lemon juice; cover and process until blended. While processing, gradually add oil in a steady stream. Divide among eight shot glasses; serve with salads. To Make Ahead: Prepare salad dressing up to a week in advance; mix well before serving. Prepare cocktail glasses and garnishes before guests arrive; cover and refrigerate garnishes until serving.
