| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
La, Times |
12 |
servings |
INGREDIENTS
| 1/4 |
ts |
Minced garlic |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
c |
Red wine vinegar |
| 2 |
ts |
Lemon juice |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
ts |
Freshly ground pepper |
| 1/2 |
c |
Extra-virgin olive oil |
| 16 |
c |
Torn mixed greens; such as bibb, |
|
|
Red lettuce leaves and arugula; stems trimmed, |
|
|
And leaves washed and crisped |
INSTRUCTIONS
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 2/3 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@prodigy.net
Converted by MM_Buster v2.0l.
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