Judy scorza's house salad
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Minced garlic |
| ¼ | teaspoon | Dry mustard |
| ¼ | cup | Red wine vinegar |
| 2 | teaspoons | Lemon juice |
| 2 | teaspoons | Worcestershire sauce |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Freshly ground pepper |
| ½ | cup | Extra-virgin olive oil |
| 16 | cups | Torn mixed greens; such as bibb, |
| Red lettuce leaves and arugula; stems trimmed, | ||
| And leaves washed and crisped | ||
Directions
Combine garlic, dry mustard, vinegar, lemon juice, Worcestershire sauce, salt, sugar and pepper in jar with lid. Cover and shake until sugar and salt are dissolved. Add oil and shake until mixed. (Vinaigrette can be made a few days ahead and refrigerated. Let come to room temperature and shake well before using.) Put crisped greens in large bowl. Add ⅔ cup dressing and toss gently until well mixed. Add remaining dressing as needed. Adjust seasoning as needed. Yields 12 servings.
Each serving: 96 calories; 216 mg sodium; 0 cholesterol; 9 grams fat; 3 grams carbohydrates; 1 gram protein; 0.53 gram fiber Recipe Source: Los Angeles Times - 04-14-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
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