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Spring-Greens Salad

by in Mar 2002
Spring-Greens Salad
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Yield: Makes 6 servings.

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  • 8 to 10 cups mixed fresh greens, including endive, young dandelion leaves, escarole, radicchio, mustard greens, beet greens, and/or watercress
  • 2 tablespoons balsamic or red-wine vinegar
  • 6 to 8 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons Dijon mustard
  • chopped herbs of your choice (such as parsley and chives)


Wash and spin-dry the greens. Prepare vinaigrette dressing by combining the remaining ingredients. Chill salad and dressing separately until ready to serve, then toss together.
Updated Wednesday, February 9th, 2005

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