Brown Derby House Salad with Citrus Vinaigrette

Yield: 2 servings; 1 1/2 cups dressing

Ingredients

Salad

• 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 kalamata olives
• Thin shaved red onion, to suit taste
• Thin julienned baby carrots, to suit taste

Dressing

• 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 vegetable oil
• 1/2 teaspoon each zest from lemon, orange and lime
• Salt/pepper to taste

Instructions

Salad

1. Combine all ingredients in bowl. Toss with citrus vinaigrette before serving.

Dressing

1. In a 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.

Notes

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

Attribution

Posted by Tiffany at Recipe Goldmine - May 30, 2001