Yield: 4 servings
|2 tablespoons||Red wine vinegar|
|¼ teaspoon||Minced garlic|
|1 tablespoon||Dijon mustard|
|6 tablespoons||Vegetable oil|
|Salt and pepper to taste|
|1||Small red onion thinly sliced|
|10 cups||Watercress, red-leaf lettuce|
|And Belgian endive, bite-size, loosely packed|
Combine vinegar, garlic and mustard in mixing bowl. Blend well.
Add oil and salt and pepper to taste; blend well with a wire whisk.
Place onion rings and salad greens in a bowl and toss well with dressing. Makes 4 to 6 servings.