Mixed Green Salad With Lemon Vinaigrette Recipe
Servings: 6
Ingredients
- 2 shallots, finely minced
- 2 tbsp. fresh lemon juice
- 1 tbsp. Dijon mustard
- 1 tbsp. white wine vinegar
- 1 teaspoon grated lemon peel
- 3/4 c. extra virgin olive oil
- Salt & pepper
- 2 heads Boston or possibly butter lettuce, torn into bite size pcs
- 1 head radicchio, torn into bite size pcs
- 1 bunch watercress, tough stems trimmed
- 1 bunch arugula
- 1 cucumber, peeled, thinly sliced
- 2 celery stalks, thinly sliced
- 2/3 c. freshly grated Parmesan cheese
Directions
- Whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. (Vinaigrette can be prepared 1 day ahead. Cover and chill. Re-whisk before using.) Combine all other ingredients except cheese in large bowl. Add in sufficient dressing to season to taste and toss well. Sprinkle with cheese and toss gently. Divide among plates and serve. Makes 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 6 servings | |
| Calories 295 | |
| Calories from Fat 268 | 91% |
| Total Fat 30.34g | 38% |
| Saturated Fat 5.67g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 210mg | 9% |
| Potassium 95mg | 3% |
| Total Carbs 2.03g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.82g | 1% |
| Protein 4.67g | 7% |
