Chopped salad with raspberry vinaigrette

8 Servings

Ingredients

Quantity Ingredient
6 tablespoons Red wine vinegar
1½ tablespoon Dijon mustard
1½ teaspoon Sugar
¾ teaspoon Salt
¾ teaspoon Pepper
¾ cup Olive oil
1 large Head of red leaf lettuce chopped
1 large Head of romain lettuce chopped
1 bunch Arugula; chopped
¾ pounds Mushrooms; chopped
¾ pounds Tomatoes; chopped
4 Green onions; chopped
¼ cup Minced fresh dill

Directions

DRESSING

SALAD

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)

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