Chopped Salad With Raspberry Vinaigrette Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
DRESSING
6 tbsp: Red wine vinegar,
1 1/2 tbsp: Dijon mustard,
1 1/2 tsp: Sugar,
3/4 tsp: Salt,
3/4 tsp: Pepper,
3/4 cup: Olive oil,
SALAD
1 large: Head of red leaf lettuce chopped,
1 large: Head of romain lettuce chopped,
1 bunch: Arugula, chopped
3/4 lbs: Mushrooms, chopped
3/4 lbs: Tomatoes, chopped
4: Green onions, chopped
1/4 cup: Minced fresh dill,
Directions:
For Dressing: Combine vinegar, mustard, sugar, salt and pepper in a
small bowl. Gradually whisk in oil. (Can be prepared ahead and
stored in refrigerator up to 1 day. Allow dressing to come to room
temperature before using.)
For Salad: Place all ingredients in a large bowl and toss with
dressing to taste.
Adapted by Karen Mintzias from a recipe in Bon Appetit (October 1991)
Source from luhu.jp
small bowl. Gradually whisk in oil. (Can be prepared ahead and
stored in refrigerator up to 1 day. Allow dressing to come to room
temperature before using.)
For Salad: Place all ingredients in a large bowl and toss with
dressing to taste.
Adapted by Karen Mintzias from a recipe in Bon Appetit (October 1991)
Source from luhu.jp