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


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; protein 0.6g; carbohydrates 1.2g; dietary fiber 0.9g; sugars 0.3g; fat 3.6g; saturated fat 0.5g; vitamin a iu 1071.4IU; vitamin c 6.7mg; folate 44.7mcg; calcium 21.8mg; iron 0.5mg; magnesium 9.5mg; potassium 123.9mg; sodium 45.5mg.

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