INGREDIENTS

INSTRUCTIONS

To make the vinaigrette:
In a blender or food processor, combine the vegetable oil, maple syrup,
vinegar, chopped onion, and basil, and blend for 5 to 8 seconds.
Refrigerate the vinaigrette, covered, at least 1 hour, or until needed. To
make the salad: In a large bowl, gently toss the mesclun and 1/2 to 1 cup
vinaigrette. Evenly distribute the mesclun on 8 serving plates. Serves 8.
Note:
Mesclun is a term used to describe a mixture of young greens and lettuces,
fresh herbs, and flowers. The mixture often consists of ingredients like
mustard greens, garden cress, arugula, pea tendrils, beet greens, baby
kale, mache, mint, apple blossoms, nasturtiums, New Zealand spinach, curly
endive, chive blossoms, dill weed, dandelion greens, oak leaf lettuce, red
romaine, Lolla Rossa, and so on. Mesclun is available in many produce
sections of local supermarkets and at specialty stores. If premixed mesclun
is unavailable, pick the freshest items from your local farmstand and
create your own special mix.
The Shaker Kitchen: Over 100 Recipes From Canterbury Shaker Village
(Clarkson N. Potter, copyright 1994 by Jeffrey Paige).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

A Message from our Provider:

“For those who trust in God, there is always HOPE!”