MESCLUN SALAD WITH RASPBERRY-WALNUT VINAIGRETTE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mesclun Salad With Raspberry-Walnut Vinaigrette image

The dressing can be made and the greens washed one day ahead and refrigerated.

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 4

9 or 10 ounces mesclun or other greens
4 tablespoons raspberry vinegar
5 or 6 tablespoons walnut oil
1 teaspoon Dijon mustard

Steps:

  • Wash and dry the greens, and place in refrigerator in a plastic bag.
  • Whisk the vinegar, oil and mustard together; cover and refrigerate.
  • To serve, bring dressing to room temperature. Just before serving, toss the greens with dressing.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 0 grams, TransFat 0 grams

There are no comments yet!