Cooking Recipe Chopped Salad With Raspberry Vinaigrette
Recipe Ingredients
DRESSING
6 tb
Red wine vinegar
1 1/2 tb
Dijon mustard
1 1/2 ts
Sugar
3/4 ts
Salt
3/4 ts
Pepper
3/4 c
Olive oil
SALAD
1 lg
Head of red leaf lettuce chopped
1 lg
Head of romain lettuce chopped
1 bn
Arugula; chopped
3/4 lb
Mushrooms; chopped
3/4 lb
Tomatoes; chopped
4
Green onions; chopped
1/4 c
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)