Salad of baby greens with two dressings

4 Servings

Ingredients

Quantity Ingredient
4 cups Mixed baby salad greens; *see note
½ Head young romaine lettuce
¼ cup Julienned carrot
½ cup Thinly sliced assorted exotic mushrooms
¼ cup Cooked fresh corn kernels
½ can Artichoke hearts; rinsed and drained; coarsely chopped
½ cup Canned garbanzo beans; rinsed and drained
2 tablespoons Toasted pine nuts
¼ cup Raspberry vinegar
2 tablespoons Balsamic vinegar; or sherry vinegar
½ cup Olive oil
½ teaspoon Sugar; optional
Salt and freshly ground pepper; to taste
½ cup Olive oil
¼ cup Balsamic vinegar; can vary the vinegar
1 Clove garlic; minced
2 tablespoons Chopped fresh oregano; or
1 tablespoon Dried oregano; crumbled
2 tablespoons Finely chopped fresh basil; or
1 tablespoon Dried basil
½ teaspoon Sugar; optional
3 teaspoons Dijon mustard; (or coarse- grained)
Salt and freshly ground pepper; to taste

Directions

RASPBERRY VINAIGRETTE

FRESH ITALIAN VINAIGRETTE

From: Linda Shapiro <lss@...>

Date: Fri, 19 Jul 1996 00:54:12 -0400 Recipe By: LSS Collection

Make dressing of choice (or make both!) and chill til serving time. Gently wash and dry greens. Arrange on pretty plates.

Divide remaining ingredients equally among plates, arranging decoratively.

Refrigerate til serving time.

Pass dressing(s) at the table.

VARIATION: Can also at the table, toss all salad ingredients in a large bowl together with dressing(s). Serve on chilled salad plates.

RASPBERRY VINAIGRETTE: In a mini processor or blender, combine all ingredients. Cover tightly and chill til serving time. Before serving, process again briefly if separate. YIELD: Approximately ¾ cup FRESH ITALIAN VINAIGRETTE: In a food processor or blender, combine olive oil, balsamic vinegar, garlic, oregano, basil, mustard and sugar. Process til well blended. Cover tightly and chill. Can store for several days in refrigerator...just process again briefly to recombine ingredients. YIELD: Approximately 1 cup

NOTES : * I like to use a combination of baby lettuces, frisee, arugula, radicchio, spinach, red chard, etc. to provide a balance of sweet with bitter greens. The prepackaged ones are also excellent if VERY fresh.

JEWISH-FOOD digest 267

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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