Fresh Salad Greens with Classic Vinaigrette - lovely fresh salad greens dressed simply with a classic French vinaigrette recipe.
Today was an absolutely beautiful spring day here in north Georgia. So beautiful, in fact, that I could not resist spending part of my lunch hour outside on the deck...a wonderful benefit of working from home.
On my way out the door I picked up my kitchen shears and a basket and filled it with the most gorgeous baby salad greens from a large, long planter that BeeBop put out on the deck for me.
I've never grown salad greens or radishes before. This is my first attempt. I have to tell you it's so easy. They practically take care of themselves.
Since I haven't grown them before, I wasn't quite sure whether the radishes were ready to eat, so I just pulled a few to try. Incredibly delicious! Crunchy, sweet and not peppery like the ones I've always had from the grocery store.
So, to celebrate the return of spring after a long, cold winter, make yourself a fresh garden salad and dress it with this classic vinaigrette.
How to Make Fresh Salad Greens with Classic Vinaigrette
Combine the shallot, mustard, vinegar, oil, sugar, salt and pepper in a large bowl. Whisk to combine. Add the salad greens. Toss and serve.
More Salad Dressing Recipes on Never Enough Thyme:
Vinaigrette Recipes from Other Bloggers:
- Three Great Vinaigrette Recipes from Simply Recipes
- The Best Balsamic Vinaigrette from Bare Feet in the Kitchen
- Basil Vinaigrette from Gimme Some Oven
- Maple Balsamic Vinaigrette from Diethood
Like This Recipe? Pin It!
Fresh Salad Greens with Classic Vinaigrette
- 1 shallot finely minced
- 1 tsp. Dijon mustard
- 2 tsp. red wine vinegar
- ¼ cup extra-virgin olive oil
- 1 tsp sugar
- 6 cups salad greens of your choice
- Combine the shallot, mustard, vinegar, oil, sugar, salt and pepper in a large bowl. Whisk to combine.
- Add the salad greens. Toss and serve.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →