Title: Salad of Baby Greens with Two Dressings
Categories: Salad
Yield: 4 Servings

4 c Mixed baby salad greens;
-*see note
1/2 Head young romaine lettuce
1/4 c Julienned carrot
1/2 c Thinly sliced assorted
-exotic mushrooms
1/4 c Cooked fresh corn kernels
1/2 cn Artichoke hearts; rinsed and
-drained; coarsely chopped
1/2 c Canned garbanzo beans;
-rinsed and drained
2 tb Toasted pine nuts

---------------------------RASPBERRY VINAIGRETTE---------------------------
1/4 c Raspberry vinegar
2 tb Balsamic vinegar; or sherry
-vinegar
1/2 c Olive oil
1/2 ts Sugar; optional
Salt and freshly ground
-pepper; to taste

-------------------------FRESH ITALIAN VINAIGRETTE-------------------------
1/2 c Olive oil
1/4 c Balsamic vinegar; can vary
-the vinegar
1 Clove garlic; minced
2 tb Chopped fresh oregano; or
1 tb Dried oregano; crumbled
2 tb Finely chopped fresh basil;
-or
1 tb Dried basil
1/2 ts Sugar; optional
3 ts Dijon mustard; (or coarse-
-grained)
Salt and freshly ground
-pepper; to taste

From: Linda Shapiro

Date: Fri, 19 Jul 1996 00:54:12 -0400
Recipe By: LSS Collection

Make dressing of choice (or make both!) and chill til serving time. Gently
wash and dry greens. Arrange on pretty plates.

Divide remaining ingredients equally among plates, arranging decoratively.
Refrigerate til serving time.

Pass dressing(s) at the table.

VARIATION: Can also at the table, toss all salad ingredients in a large
bowl together with dressing(s). Serve on chilled salad plates.

RASPBERRY VINAIGRETTE: In a mini processor or blender, combine all
ingredients. Cover tightly and chill til serving time. Before serving,
process again briefly if separate. YIELD: Approximately 3/4 cup

FRESH ITALIAN VINAIGRETTE: In a food processor or blender, combine olive
oil, balsamic vinegar, garlic, oregano, basil, mustard and sugar. Process
til well blended. Cover tightly and chill. Can store for several days in
refrigerator...just process again briefly to recombine ingredients. YIELD:
Approximately 1 cup

NOTES : * I like to use a combination of baby lettuces, frisee, arugula,
radicchio, spinach, red chard, etc. to provide a balance of sweet with
bitter greens. The prepackaged ones are also excellent if VERY fresh.

JEWISH-FOOD digest 267

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.