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Mixed Green Salad

Contributed by Grace Parisi

SERVINGS: 6

•BASIC-EASY
•FAST
•HEALTHY
•VEGETARIAN

slideshow Terrific Green Salads

1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 bunch watercress, thick stems discarded
1/4 pound mesclun salad greens
1 cup grape tomatoes

In a small bowl, whisk the vinegar with the mustard. Slowly whisk in the oil and season with salt and pepper. Put the greens and tomatoes in a large bowl, add the dressing and toss until evenly coated. Season with salt and pepper and serve.

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