Mixed Green Salad
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Servings: 10
Categories: Salad
Source: Culinary Fundamentals
1 1/4 pounds Mixed greens, such as romaine, Bibb, Boston, red leaf, or green leaf
10 fluid ounces Vinaigrette (made with white wine) or other dressing
1. Rinse, trim, and dry the greens and tear or cut into bite-size pieces. Mix the greens and keep them well chilled until ready for service. Place the lettuce (3 ounces per portion) in a mixing bowl.
2. Add dressing to lightly coat the leaves. Toss the salad gently to coat it evenly. Mound the lettuces on chilled salad plates and garnish them as desired.
Source: MasterCook Deluxe v14 - Culinary Fundamentals
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Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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