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Ingredients Jump to Instructions ↓

  1. 1/4 teaspoon 1 1/3ml Minced garlic

  2. 1/4 teaspoon 1 1/3ml Dry mustard

  3. 1/4 cup 59ml Red wine vinegar

  4. 2 teaspoons 10ml Lemon juice

  5. 2 teaspoons 10ml Worcestershire sauce

  6. 1 teaspoon 5ml Salt

  7. 1 teaspoon 5ml Sugar

  8. 1 teaspoon 5ml Freshly-ground black pepper

  9. 1/2 cup 118ml Extra-virgin olive oil

  10. 16 cups 1760g / 62oz Torn mixed greens, such as bibb,

  11. Red lettuce leaves and arugula - stems trimmed,

  12. And leaves washed and crisped

Instructions Jump to Ingredients ↑

  1. Combine garlic, dry mustard, vinegar, lemon juice, Worcestershire sauce, salt, sugar and pepper in jar with lid. Cover and shake until sugar and salt are dissolved. Add oil and shake until mixed. (Vinaigrette can be made a few days ahead and refrigerated. Let come to room temperature and shake well before using.)

  2. Put crisped greens in large bowl. Add 2/3 cup dressing and toss gently until well mixed. Add remaining dressing as needed. Adjust seasoning as needed.

  3. This recipe yields 12 servings.

  4. Each serving: 96 calories ; 216 mg sodium; 0 cholesterol; 9 grams fat; 3 grams carbohydrates; 1 gram protein; 0.53 gram fiber

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