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. Source: EatingWell Magazine, May/June 1994

EatingWell Test Kitchen


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; total fat 3.6g 6% DV; saturated fat 0.5g; cholesterolmg; sodium 46mg 2% DV; potassium 124mg 3% DV; carbohydrates 1.2g; fiber 0.9g 3% DV; sugarg; protein 0.6g 1% DV; exchange other carbs; vitamin a iu 1071IU; vitamin c 7mg; folate 45mcg; calcium 22mg; iron 1mg; magnesium 10mg; thiaminmg.