Salad of Mixed Greens

May/June 1994

Your rating: None Average: 4.7 (3 votes)

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.

Salad of Mixed Greens

Makes: 12 servings

Active Time:

Total Time:


  • 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


  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.

Tips & Notes

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


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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