Tightrope Tossed Salad

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
YIELD: 12 servings
LEVEL: Easy

ingredients

RED WINE VINAIGRETTE:
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup canola oil
    SALAD:
    • 1 head iceberg lettuce, center core banged out, spines removed from leaves, torn into bite sized pieces, and rinsed well and dried in a salad spinner
    • 3 cups spring greens, spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner
    • 3 cups baby organic spinach, (about 1/2 pound), spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner
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    Directions

    Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream to allow to emulsify. Taste and adjust seasoning with salt and pepper. Serve over salad greens and vegetables.

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