Recipe - Salad Of Baby Greens With Two Dressings

4 cup Mixed baby salad greens;
*see note
One half Head young romaine lettuce
One fourth cup Julienned carrot
One half cup Thinly cut or sliced up assorted
exotic mushrooms
One fourth cup Cooked fresh corn kernels
One half cn Artichoke hearts; rinsed and
drained; coarsely chopped
One half cup Canned garbanzo beans;
rinsed and drained
2 tablespoon Toasted pine nuts

RASPBERRY VINAIGRETTE
One fourth cup Raspberry vinegar
2 tablespoon Balsamic vinegar; or sherry
vinegar
One half cup Olive oil
One half teaspoon Sugar; optional
Salt and freshly ground
pepper; to taste

FRESH ITALIAN VINAIGRETTE
One half cup Olive oil
One fourth cup Balsamic vinegar; can vary
the vinegar
1 Clove garlic; minced
2 tablespoon Chopped fresh oregano; or
1 tablespoon Dried oregano; crumbled
2 tablespoon Finely chopped fresh basil;
or
1 tablespoon Dried basil
One half teaspoon Sugar; optional
3 teaspoon Dijon mustard; (or coarse
grained)
Salt and freshly ground
pepper; to taste

From: Linda Shapiro lss@coconet.com

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 Three fourths 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.

JEWISHFOOD digest 267

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