Mixed Greens with Creamy Vinaigrette

Ingredients
16 thin asparagus stalks cut diagonally into 1 1/2-inch pieces
2 cups red-leaf lettuce (about 1/3 head), leaves torn
3 cups romaine lettuce (about 1/3 head), leaves torn
3 cups frise and chicory (1 small head), leaves torn
1/3 cup oil-cured black olives pitted and cut in half
2 teaspoons raspberry or red-wine vinegar
Salt and freshly ground black pepper
1 1/2 tablespoons sour cream
2 tablespoons olive oil

Directions

Bring a large pot of water to a boil. Blanch asparagus for 1 minute. Drain and cool under cold running water.

In a large salad bowl, toss together red leaf, romaine, frise asparagus, and black olives.

In a medium bowl, whisk together vinegar, salt and pepper, and sour cream. Slowly whisk in the olive oil until completely combined. Pour vinaigrette over the salad, toss to coat, and serve immediately.

For further information visit:  http://www.marthastewart.com/256282/mixed-greens-with-creamy-vinaigrette?czone=food/produce-guide-cnt/spring-produce-recipes&czone=food/produce-guide-cnt/spring-produce-recipes&czone=food/produce-guide-cnt/spring-produce-recipes&backto=true&backtourl=/photogallery/spring-lettuce-recipes

Advertisements
This entry was posted in Asparagus, Lettuce and Salad Greens, Mesclun Mix, Salad and Dressings. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s