Salad of Mixed Greens

Categories: Salads

Serves: 12 Servings

Ingredients:

1/4 c Strong brewed tea, such as
-orange pekoe or Earl Grey
3 tb Olive oil, preferably extra
-virgin
2 tb Raspberry-flavored vinegar
2 ts Dijon mustard
1/4 c Snipped chives
Salt & freshly ground black
-pepper to taste
1 lb Mesclun
Chive blossoms & raspberries
-for garnish

Instructions:
Date: Tue, 21 May 1996 12:10:09 -0700

From: Julie Bertholf

Note: For the salad mix called mesclun, seeds of lettuces, herbs ad leafy
vegetables are combined and sown together in one garden bed. When the
plants are only three to four inches high, they are harvested. Mesclun is
available at fancy greengrocers. Of course, you can use your own mix of
baby lettuces, such as lamb's lettuce, oak leaf, spinach greens, cress or
rocket.

In a small bowl, whishk together tea, oil, vinegar and mustard until
smooth. Stir in chives and season with salt and pepper. Toss mesclun with
the vinaigrette in a large bowl. Scatter chive blossoms and raspberries
over the top and serve.

Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine
of Food and Health (tm) ISSN 1064-16399

Posted to MealMaster Recipes List, Digest #141

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