| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 12 | Servings | ||
INGREDIENTS
| 1/4 | c | Strong brewed tea, such as |
| orange pekoe or Earl Grey | ||
| 3 | T | Olive oil, preferably extra |
| virgin | ||
| 2 | T | Raspberry-flavored vinegar |
| 2 | t | Dijon mustard |
| 1/4 | c | Snipped chives |
| Salt & freshly ground black | ||
| pepper to taste | ||
| 1 | lb | Mesclun |
| Chive blossoms & raspberries | ||
| for garnish |
INSTRUCTIONS
Date: Tue, 21 May 1996 12:10:09 -0700 From: Julie Bertholf <jewel1@ix.netcom.com> Note: For the salad mix called mesclun, seeds of lettuces, herbs ad leafy vegetables are combined and sown together in one garden bed. When the plants are only three to four inches high, they are harvested. Mesclun is available at fancy greengrocers. Of course, you can use your own mix of baby lettuces, such as lamb's lettuce, oak leaf, spinach greens, cress or rocket. In a small bowl, whishk together tea, oil, vinegar and mustard until smooth. Stir in chives and season with salt and pepper. Toss mesclun with the vinaigrette in a large bowl. Scatter chive blossoms and raspberries over the top and serve. Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399 Posted to MealMaster Recipes List, Digest #141
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Nutrition (calculated from recipe ingredients)
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Calories: 39
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 78.4mg
Potassium: 106.7mg
Carbohydrates: 6.9g
Fiber: 2.6g
Sugar: <1g
Protein: 2.6g