Salad of Mixed Greens

http://www.eatingwell.com/recipes/salad_of_mixed_greens.html

From EatingWell:  May/June 1994

Use the best greens available at your grocery store or farmers' market for this simple salad. A combination of baby lettuces, such as lamb's lettuce, oak leaf, spinach, watercress and arugula, would be particularly nice.

12 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1/4 cup strong brewed tea, such as orange pekoe or Earl Grey
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons raspberry-flavored vinegar
• 2 teaspoons Dijon mustard
• 1/4 cup snipped chives
• Salt & freshly ground pepper, to taste
• 1 pound mixed salad greens
• Chive blossoms and raspberries, for garnish

Preparation

1. Whisk together tea, oil, vinegar and mustard in a large bowl until smooth. Stir in chives and season with salt and pepper.
2. Add salad greens and toss well to coat. Scatter chive blossoms and raspberries over the top and serve.

Nutrition

Per serving : 39 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 1 g Carbohydrates; 1 g Protein; 1 g Fiber; 46 mg Sodium; 124 mg Potassium

Exchanges: Free Food

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the vinaigrette (Step 1) for up to 1 day.