Mixed Green Salad

  • Servings: 6

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  • 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

How to make this recipe

  1. 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.

Contributed By Published June 2013

470536 recipes/witkin-recipes---mixed-green-salad 2013-12-06T23:37:50+00:00 Grace Parisi summer|salads|side-dishes|6|basic-easy|fast|healthy|no-cook|vegetarian|weeknight-dinner june-2013,grace parisi,mixed green salad,watercress salad,mesclun salad,sald with grape tomatoes recipes,witkin-recipes---mixed-green-salad 470536

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