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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1994


Ingredient Checklist


Instructions Checklist
  • Whisk together tea, oil, vinegar and mustard in a large bowl until smooth. Stir in chives and season with salt and pepper.

  • Add salad greens and toss well to coat. Scatter chive blossoms and raspberries over the top and serve.


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

Nutrition Facts

39 calories; protein 0.6g 1% DV; carbohydrates 1.2g; dietary fiber 0.9g 3% DV; sugars 0.3g; fat 3.6g 6% DV; saturated fat 0.5g 3% DV; cholesterol 0mg; vitamin a iu 1071.4IU 21% DV; vitamin c 6.7mg 11% DV; folate 44.7mcg 11% DV; calcium 21.8mg 2% DV; iron 0.5mg 3% DV; magnesium 9.5mg 3% DV; potassium 123.9mg 4% DV; sodium 45.5mg 2% DV; thiamin 0mg 3% DV.