Salad of Mixed Greens

From EatingWell: 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.

12 servings

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

1/4 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
1/4 cup snipped chives
Salt & freshly ground pepper, to taste
1 pound mixed salad greens
Chive blossoms and raspberries, for garnish

Preparation

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.

Tips & Notes

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

Nutrition

Per serving: 39 calories; 4 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 46 mg sodium; 124 mg potassium.

Nutrition Bonus: Vitamin A (21% daily value).

Exchanges: Free Food

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