Posted by Tiffany - May 30, 2001

Salad

Makes 2 servings

2 cups fresh baby greens
4 to 6 leaves Boston bib lettuce
2 to 4 leaves radicchio lettuce
4 leaves Belgian endive
3 plum tomatoes, cut in half
8 thin slices English cucumber
4 to 6 calamata olives
Thin shaved red onion, to suit taste
Thin julienned baby carrots, to suit taste

Dressing

Makes 1 1/2 cups/serves up to 6.

Juice of 1/2 lemon
Juice of 1/2 orange
Juice of 1/4 lime
1 tablespoon balsamic vinegar
Apple cider vinegar
1/2 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup salad oil
1/2 teaspoon each zest from lemon, orange and lime
Salt/pepper to taste

To make salad, combine all ingredients in bowl. Toss with citrus vinaigrette before serving.

To make dressing, in measuring cup, combine all juices and balsamic vinegar. Add enough apple cider vinegar to make 1/2 cup. Pour into mixing bowl or blender, with mustard. Slowly incorporate oils while mixing. Add the zests, and season with salt and pepper.

I tried this recipe after many years of it sitting on the shelf (the recipe) and it was good.