Yield: 12 Servings
Measure | Ingredient |
---|---|
\N \N | VINAIGRETTE |
6 tablespoons | Raspberry vinegar |
1½ tablespoon | Dijon mustard |
1½ teaspoon | Sugar |
¾ teaspoon | Pepper |
¾ cup | Olive oil |
\N \N | SALAD |
1 large | Head red leaf lettuce chopped |
1 large | Head romaine lettuce chopped |
1 bunch | Arugula, chopped |
¾ pounds | Mushrooms, chopped |
¾ pounds | Tomatoes, chopped |
4 \N | Green onions, chopped |
¼ cup | Minced fresh dill |
BETTY PINDER TKHN51B
Mix first 5 vinaigrette ingredients in small bowl. Gradually whisk in olive oil. Combine salad ingredients in large bowl. Add enough dressing to season to taste and toss well.