1/3 cup Hazelnuts, toasted & chopped
2 qt Mixed lettuces
;torn into bite-size pieces
1 cup Fresh mint leaves
;loosely packed
1/4 cup Italian parsley leaves
1 cup Green basil leaves
;loosely packed
1/4 cup Scallions, thinly sliced
2 Fresh peaches
;peeled and sliced or-
2 cup Fresh strawberries, sliced
VINAIGRETTE DRESSING
2 tbsp Raspberry vinegar
2 tbsp Orange juice
1 tsp Dijon mustard
1/4 tsp Salt
1/4 tsp Freshly ground pepper
6 tbsp Oil (3 olive + 3 salad)
|
|
In a large salad bowl, combine all the greens and the fruit.
Make the dressing by combining vinegar, orange juice, mustard, salt and pepper. Gradually add oil, whisking it in until thoroughly blended.
Yield: 4 to 6 servings.
From 1994 "Shepherd's Garden Seeds Catalog," pg. 53. Posted by Cathy Harned.
|
|
