Guest guest Posted June 21, 2001 Report Share Posted June 21, 2001 * Exported from MasterCook * Field Greens With Lemon-Mini Vinaigrette Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 91 Serving Size : 6 Preparation Time :0:00 Categories : Salads, Dressings Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 1/4 cup fresh lemon juice 2 tablespoons balsamic vinegar 1 tablespoon minced onion 2 tablespoons minced fresh mint 1/2 teaspoon salt -- or to taste 1/8 teaspoon freshly ground white pepper 6 cups mixed salad greens Sliced cucumber -- for garnish shredded carrot -- for garnish black olives -- for garnish Serves 6 This salad incorporates a variety of lettuces, herbs, and zesty lemon to create a fresh-tasting salad that is a perfect complement to lasagna (see separate recipe). In a small bowl, combine the olive oil, lemon juice, vinegar, onion, mint, salt, and pepper. Whisk together until thoroughly blended and set aside. Portion the greens on serving plates and top with your choice of garnishes, arranged esthetically. Drizzle dressing on top of each salad. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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