Salad of Mixed Greens

Salad of Mixed Greens

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From: EatingWell Magazine, 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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ¼ 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
  • ¼ cup snipped chives
  • Salt & freshly ground pepper, to taste
  • 1 pound mixed salad greens
  • Chive blossoms and raspberries, for garnish


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

Nutrition information

  • Per serving: 39 calories; 4 g fat(1 g sat); 1 g fiber; 1 g carbohydrates; 1 g protein; 45 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 1,071 IU vitamin A; 7 mg vitamin C; 22 mg calcium; 1 mg iron; 46 mg sodium; 124 mg potassium
  • Nutrition Bonus: Vitamin A (21% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

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