Copycat Recipe: Bosco Salad from Pizza Express
Ingredients
- 8 oz fresh sliced mushrooms sauteed and cooled to room temperature
- 16 oz Buffalo mozzarella cheese bite-sized balls
- 1 avocado chunked
- 1 pint cherry or grape tomatoes
- 6 oz mesclun greens
- balsamic vinegar or drizzle to taste
- extra virgin olive oil to taste
- 1 jar artichoke hearts optional
Instructions
Make-Ahead (Anytime In Advance or When Ready to Start)
- If not already cooked, saute mushrooms and let cool to room temperature.
Assemble the Salad
- Separate mesclun into four individual serving dishes.
- Evenly divide mozzarella, avocado, and mushrooms, and artichoke hearts, if desired, among dishes.
- Drizzle with balsamic vinegar and olive oil to taste.
- Serve alone as an entree with warmed bread sticks, or as a side salad.