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; 3.6 g total fat; 0.5 g saturated fat; 46 mg sodium. 124 mg potassium; 1.2 g carbohydrates; 0.9 g fiber; 0.6 g protein; 1071 IU vitamin a iu; 7 mg vitamin c; 45 mcg folate; 22 mg calcium; 1 mg iron; 10 mg magnesium;