Mixed Green Salad with Mustard Vinaigrette

Mixed Green Salad with Mustard Vinaigrette

Easiest salad to accompany any entree! Very versatile with any fruit… grapes, mandarin oranges, berries!

Mixed Green Salad with Mustard Vinaigrette

Yield: 4 side salads

• 1 bag Assorted Spring Greens (or your favorite greens)

• 10 -12 Fresh Red Grapes, halved or any whole small berry of choice

• 4 ounces Gorgonzola, crumbled

• Sliced almonds, chopped walnuts or pecans

Vinagerette:

Yield: ~ 1 cup

• 2 tablespoons Dijon or honey mustard

• 3 tablespoons red wine vinegar

• 2 tablespoons lemon juice

• ½ teaspoon salt, or to taste

• Fresh ground pepper

• 2 – 3 tablespoons honey

• ½ cup extra virgin olive oil

• 1 – 2 cloves garlic, minced

Equipment needed:

• Chef knife

• Measuring spoons

• Liquid measuring cup

• Small bowl or salad dressing mixer

• Wire whisk

In a small bowl or salad dressing mixer (I often use a Pampered ChefMeasure, Mix & Pour salad dressing mixer which I later use to store extra dressing),  combine all ingredients and whisk until blended. Adjust salt and pepper to taste. Refrigerate until ready to use.

Salad assembly

Divide bag of greens on four salad plates. I often use a clear glass or holiday plate. Place prepared fruit evenly on top of greens. Garnish each plate with crumbled cheese and about 1 tablespoon nuts as pictured above. Pour dressing (about 2 – 3 tablespoons) over salads right before serving.

**Salads can be made a few hours in advance and placed in refrigerator gently covered with a damp towel. Do not add dressing until serving as it will wilt lettuce and make salad soggy.