Bitter Greens and Vegetable Salad with Lemon-Garlic Vinaigrette

 
4 cups Boston lettuce, washed well, patted dry, and torn into bite-sized pieces
4 cups spinach, triple washed, patted dry, and torn into bite-sized pieces
4 cups curly endive, washed well, patted dry, and torn into bite-sized pieces
4 cups radicchio, washed well, patted dry, and torn into bite-sized pieces
1 1/2 cups watercress, washed well, and patted dry
2 cups mushrooms, cut in half, and sliced
2 cups cucumbers, peeled, cut into quarters lengthwise, and sliced
2 cups zucchini, cut into quarters lengthwise, and sliced
1 1/2 cups red onion, cut into half moons
1 1/2 cups celery, thinly sliced
1 recipe Lemon-Garlic Vinaigrette
 

In a large bowl, place the Boston lettuce, spinach, endive, radicchio, and watercress, and toss gently to combine. Add the remaining vegetable ingredients and toss gently. Drizzle a little of the Lemon-Garlic Vinaigrette over the salad and toss gently to thoroughly coat the vegetables with the dressing. Serve additional Lemon-Garlic Vinaigrette for drizzling on individual servings, as needed.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett