Green Salad with Lemon Vinaigrette

Slideshow: Terrific Green Salads

  • Servings: 8

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  • 1 teaspoon caraway seeds (optional)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground pepper
  • 1 pound spinach, tough stems removed
  • 1 large head of red oak leaf lettuce

How to make this recipe

  1. In a small skillet, toast the caraway over moderate heat, stirring, until fragrant, about 3 minutes. Let cool, then crush with the side of a heavy knife.

  2. In a large bowl, combine the olive oil with the lemon juice and caraway. Season with salt and pepper. Add the spinach and lettuce, toss well and serve.

Contributed By Published November 1997

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