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Food & Wine Recipe

Mixed Greens with Fresh Tomato Vinaigrette

Contributed by Stéphane Garnier

SERVINGS: 8

•BASIC-EASY
•FAST
•HEALTHY
•VEGETARIAN

slideshow More Terrific Salads

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

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.

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