Mixed Greens with Fresh Tomato Vinaigrette

Slideshow: More Terrific Salads

  • Servings: 8

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  • 2 large Belgian endives, cored, leaves separated
  • 1 bunch watercress, thick stems discarded
  • 1 head butter, baby Bibb or Boston lettuce, leaves torn
  • 1 large bunch arugula, thick stems discarded, or 1/4 pound baby arugula
  • 1/2 cup Fresh Tomato Vinaigrette
  • Salt and freshly ground pepper

How to make this recipe

  1. Combine the endives, watercress, lettuce and arugula in a large bowl. Add half of the dressing and gently toss to coat. Season with salt and pepper. Serve the salad on plates and drizzle with the remaining vinaigrette.

Contributed By Published August 2001

458407 recipes/mixed-greens-with-fresh-tomato-vinaigrette 2013-12-06T23:37:51+00:00 Stéphane Garnier fall|summer|dinner-party|mothers-day|salads|side-dishes|8|basic-easy|fast|healthy|no-cook|vegetarian august-2001,stephane garnier,mixed green salad,fast salad,healthy salad,first course recipes,mixed-greens-with-fresh-tomato-vinaigrette 458407

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