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Dinner Salad With Honey-Mustard Dressing

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B3, B9
MineralsCopper, Natrium, Fluorine, Silicon, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Red leaf lettuce - separated to leaves,

  2. 1 Bibb lettuce - separated to leaves,

  3. Rinsed, patted dry, torn into large pieces

  4. 8 oz 227g Fresh button mushrooms - wiped dry,

  5. Stems trimmed, thinly sliced lengthwise

  6. 1/4 cup 59ml Thinly-sliced shallot rings

  7. 1/2 Yellow grape tomatoes - well rinsed

  8. 2 tablespoons 30ml Honey

  9. 2 tablespoons 30ml Dijon mustard

  10. 2 tablespoons 30ml Rice wine vinegar

  11. 1/2 cup 118ml Vegetable oil

  12. 1/4 teaspoon 1 1/3ml Salt

  13. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a large salad bowl, toss together the red leaf and Bibb lettuces. Add the sliced mushrooms, shallot rings, and tomatoes.

  2. To make the dressing, in a small bowl or measuring cup, whisk together the honey, mustard and vinegar. Slowly add the oil in a steady stream, and whisk until all the oil is added and the mixture is emulsified. Add the salt and whisk together. Adjust seasoning to taste.

  3. Toss the salad with the dressing, to taste, adding about 1 tablespoon at a time. Sprinkle with pepper, and serve immediately.

  4. This recipe yields 4 to 6 servings.

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