Seasonal Salad With Herb Vinaigrette

INGREDIENTS

INSTRUCTIONS

Measure the vinegar into a small bowl. Crush the garlic clove and add
it to the vinegar, along with 1/2 teaspoon salt. After 10 minutes or
so, whisk in the olive oil and a little freshly milled pepper. Taste
and adjust the seasoning. Make the vinaigrette no more than a couple
of hours before serving.  Pick over the salad greens, discarding any
tough outer leaves, or any  that are wilted or blemished. (If you are
using young head lettuces,  trim the root ends with a sharp paring
knife to free the leaves.)  Fill a large basin with cold water and
gently submerge the greens,  allowing sand and grit to sink to the
bottom. Lift the lettuces from  the water and drain them in a colander,
then dry them in a salad  spinner. Wrap the leaves in clean cotton
toweling and refrigerater in  an airtight container.  To serve, put the
greens in a wide salad bowl and season with a small  pinch of salt.
Remove the garlic clove, whisk the vinaigrette, toss  the greens
lightly with just enough dressing to make the leaves  glisten. (Your
hands make the best salad-tossing tools.) Serve  immediately with
garlic toast or croutons.  Yield: 6 servings  Converted by MC_Buster.
Per serving: 721 Calories (kcal); 81g Total Fat; (99% calories from
fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;  16 Fat;
0 Other Carbohydrates  Recipe by: COOKING LIVE SHOW #CL9386  Converted
by MM_Buster v2.0n.

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
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Calories: 1166
Calories From Fat: 525
Total Fat: 59.7g
Cholesterol: 663mg
Sodium: 1484.8mg
Potassium: 367.7mg
Carbohydrates: 146.9g
Fiber: 1.7g
Sugar: <1g
Protein: 16.6g