VCE-Mixed Green Salad

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* Exported from MasterCook *

 

Mixed Green Salad

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Salads for all Seasons

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 handfuls salad greens -- up to 6 handfuls

Salt and freshly milled pepper

1/2 teaspoon Dijon mustard

1 1/2 tablespoons white or red wine vinegar

OR 1 tablespoon fresh lemon juice

5 tablespoons extra virgin olive oil

Chopped herbs-chervil, small basil leaves,

chives or parsley leaves

 

Carefully sort through the greens, then trim, wash, and dry them well. In a

small bowl, combine 1/4 teaspoon salt, the mustard, and

the vinegar and let stand at least 10 minutes to dissolve the salt. Whisk in

the oil to make a smooth sauce or shake everything

together in a jar. Taste the vinaigrette on a leaf. Add more oil if it's too

tart or a little vinegar if it's too oily. Though

you can make your vinaigrette ahead of time, don't actually dress the salad

until you're ready to serve it-it will quickly grow

limp.

 

Using your hands, toss the greens with the herbs and a few pinches of salt. Add

3 tablespoons dressing and toss until they're

coated lightly but evenly. Taste and add more dressing, if desired. Grind a

little pepper on the leaves, toss again, and serve.

Serves 4 to 6.

 

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 2/14/01 "

 

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Per Serving (excluding unknown items): 150 Calories; 17g Fat (99.8% calories

from fat); trace Protein; trace Carbohydrate; trace

Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Lean Meat; 3 1/2 Fat;

0 Other Carbohydrates.

 

NOTES : This simple salad is equally appropriate at the start or the close of a

meal. The lettuce could be garden lettuces of mixed

varieties or a single type only. Chopped herbs or tiny sprigs add unexpected

bursts of flavor to a salad.

Nutr. Assoc. : 0 0 0 0 0 0 0