Mesclun Salad With Raspberry-Walnut Vinaigrette

By Marian Burros

Total Time
10 minutes
Rating
5(5)
Comments
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The dressing can be made and the greens washed one day ahead and refrigerated.

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Ingredients

Yield:6 servings
  • 9 or 10ounces mesclun or other greens
  • 4tablespoons raspberry vinegar
  • 5 or 6tablespoons walnut oil
  • 1teaspoon Dijon mustard
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

119 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 8 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 22 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and dry the greens, and place in refrigerator in a plastic bag.

  2. Step 2

    Whisk the vinegar, oil and mustard together; cover and refrigerate.

  3. Step 3

    To serve, bring dressing to room temperature. Just before serving, toss the greens with dressing.

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Comments

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SRM

This salad is very simple and very nice. I add crumbled Roquefort. The dressing is perfect. It has made a convert of my 12-year-old daughter from creamy dressings to vinaigrettes. Thank you, Marian Burros!

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