Mixed Salad Vinaigrette

Ingredients

• 6 cups mixed salad greens like romaine, red-leaf lettuce, escarole, Boston, arugula, endive or frisee or mesclun
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 2 teaspoons garlic, minced
• Salt and freshly ground pepper to taste
• 6 tablespoons olive or vegetable oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    197 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 89 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Make sure you have enough different greens to provide a salad of varied texture and color. Wash and dry greens thoroughly in a salad spinner. Tear the leaves with your hands; if the leaves are small, use them whole.
2. In a large salad bowl, place mustard, vinegar, garlic, salt and pepper. Blend well.
3. Add the oil in a steady stream, whisking with a wire whisk until well blended. Since vinegar varies greatly in strength, taste to see if the vinaigrette has enough punch. Add more vinegar if necessary.
4. Add the greens, toss well with the vinaigrette and serve with the tuna.

10 minutes