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Salad of Mixed Greens
EatingWell Test Kitchen
“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.”
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
1Whisk together tea, oil, vinegar and mustard in a large bowl until smooth. Stir in chives and season with salt and pepper.
2Add 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.