MIXED GREEN SALAD WITH GRAPES AND DIJON VINAIGRETTE

Mixed Green Salad with Grapes and Dijon Balsamic Vinaigrette

An interesting combination of peppery greens with red grapes and a Dijon balsamic vinaigrette.
Based on a recipe from 5 Star Sensations, Douglas Katz, 1991, The Auxiliary of University Hospitals of Cleveland, p 90.
Prep Time1 hr
Total Time1 hr
Course: 45 - 60 Minutes to Table, Prepare Ahead - Serve Later, Side Dishes - Salads, Vegetarian
Servings: 8 servings
Author: Catherine Christiano

Ingredients

SALAD

  • 1/3 head radicchio wash, dry, slice leaves about 1/4" wide
  • 1/3 head romaine lettuce wash, dry, tear to bite size
  • 1/3 bunch watercress wash, dry, tough stems removed, bite size
  • 1 1/2 cups baby arugula wash, dry
  • 1 cup red seedless grapes sliced in half lengthwise

DRESSING

  • 1/4 cup balsamic vinegar
  • 4 teaspoons Dijon-style mustard
  • 3/4 cup extra virgin olive oil
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons chopped parsley
  • 1 1/2 teaspoons minced garlic

Instructions

  • In a large salad bowl, toss together all salad ingredients.
  • In a 2 cup measuring cup or bowl, add all dressing ingredients. Whisk to combine.
  • Just before serving, whisk dressing, add desired amount to salad greens and toss.

Notes

Dressing makes enough for a triple batch of salad. Salad can easily be scaled up or down.
If preparing ahead, add vinaigrette just before serving.