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Mixed Green Salad with Red-Wine & Dijon Vinaigrette

Scott Phillips

Servings: six to eight.

Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and celery leaves for an extra flavor boost.


  • 1 Tbs. red-wine vinegar
  • 3/4 tsp. Dijon mustard
  • 1/4 tsp. minced garlic
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
  • 1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
  • 1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
  • 1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
  • Leaves from 1 head celery
  • 1/2 cup fresh basil leaves (green or purple), torn into small pieces
  • 1/2 cup fresh chervil sprigs
  • 1/4 cup chopped fresh chives

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 60
      Fat Calories (kcal): 45
      Fat (g): 5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 0
      Sodium (mg): 170
      Carbohydrates (g): 2
      Fiber (g): 1
      Protein (g): 1


  • Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.
  • Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette). Season with salt and pepper to taste and serve.


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  • joyfullady | 05/12/2010

    This salad dressing is a winner. My family loves it.

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