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Salad of Mixed Greens

  • 20 m
  • 20 m
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


  • 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.
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