| Mixed Greens
with Honey Mustard Vinaigrette
Honey mustard is sweet yet pungent. This dressing may be made ahead and
keeps covered in the refrigerator for four or five days. It is also a nice dipping sauce
for vegetables and grilled chicken fingers. The salad works with a variety of flavors from
Asian to Mediterranean, so you have a lot of flexibility with your menu.
6 cups mixed torn greens, such as iceberg, romaine, bibb, Boston or red leaf
2 medium carrots, peeled and grated
1 medium yellow summer squash, grated
3 green onions, white and 1 inch of green sliced
1 ripe medium tomato, chopped
1/4 cup red wine vinegar
1 tbsp. lemon juice
2 tbsp. grainy mustard
2 tbsp. honey
1 tsp. finely chopped garlic
3/4 cup olive oil
Salt and pepper to taste
In a large serving bowl, combine the greens, carrots, squash, green onions and tomato. In
a small bowl, combine the vinegar, lemon juice, mustard, honey and garlic. In a slow
steady stream, add the olive oil, whisking constantly, until thick. Drizzle the dressing
over the lettuce mixture and toss well to coat. Season with salt and pepper. Makes 4 to 6
servings.
Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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