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Mixed Greens with Fresh Tomato Vinaigrette

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  1. 2 large Belgian endives, cored, leaves separated
  2. 1 bunch watercress, thick stems discarded
  3. 1 head butter, baby Bibb or Boston lettuce, leaves torn
  4. 1 large bunch arugula, thick stems discarded, or 1/4 pound baby arugula
  5. 1/2 cup Fresh Tomato Vinaigrette
  6. Salt and freshly ground pepper
  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.