Tuesday, March 1, 2011

Tossed Green Salad with Walnut Vinaigrette

Tossed Salad Greens with Walnut Vinaigrette

Romaine
Boston Lettuce
Leaf
Spinach


Vinaigrette
¼ cup white wine vinegar
½ tsp salt
½ tsp Dijon mustard
1 clove garlic, minced
¾ cup oil (half walnut oil, half olive oil)
Pepper

In a small bowl, whisk together vinegar, salt, mustard and garlic. While whisking, slowly pour in oil.

Toss with greens.

Sprinkle with pepper to taste.

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