Green Salad with Vinaigrette

1/2 lb Butter lettuce or mixed salad greens
2 TBS red wine vinegar
1 1/2 tsp Dijon mustard
1/8 tsp salt
pinch of pepper
6 TBS olive oil

In a small mixing bowl combine the vinegar, mustard, salt, and pepper.  Whisk until well blended.  Add the oil steadily while continuing to whisk.  Taste and add more salt and pepper as necessary.  (You can also adjust the amount of vinegar and oil to your liking).  Cover and refrigerate until time to serve.  Can be used on green salads, tomato salads, and to dip steamed artichokes in.  Experiment with all of your veggies!  Serves 6.

Lara tossed the lettuce with the dressing and in a separate bowl tossed fresh tomatoes from her garden with the dressing.

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