Chopped salad with raspberry vinaigrette
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Red wine vinegar |
| 1½ | tablespoon | Dijon mustard |
| 1½ | teaspoon | Sugar |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Pepper |
| ¾ | cup | Olive oil |
| 1 | large | Head of red leaf lettuce chopped |
| 1 | large | Head of romain lettuce chopped |
| 1 | bunch | Arugula; chopped |
| ¾ | pounds | Mushrooms; chopped |
| ¾ | pounds | Tomatoes; chopped |
| 4 | Green onions; chopped | |
| ¼ | cup | Minced fresh dill |
Directions
DRESSING
SALAD
For Dressing: Combine vinegar, mustard, sugar, salt and pepper in a small bowl. Gradually whisk in oil. (Can be prepared ahead and stored in refrigerator up to 1 day. Allow dressing to come to room temperature before using.)
For Salad: Place all ingredients in a large bowl and toss with dressing to taste.
Adapted by Karen Mintzias from a recipe in Bon Appetit (October 1991)