Dinner Salad With Honey-Mustard Dressing

Dinner Salad With Honey-Mustard Dressing
Dinner Salad With Honey-Mustard Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    head red leaf lettuce separated to leaves, rinsed, patted dry, torn into large pieces

  • 1

    head Bibb lettuce separated to leaves, rinsed, patted dry, torn into large pieces

  • 8

    ounces fresh button mushrooms wiped dry, stems trimmed, thinly sliced lengthwise

  • 1/4

    cup thinly-sliced shallot rings

  • 1/2

    pint yellow grape tomatoes well rinsed

  • 2

    tablespoons honey

  • 2

    tablespoons Dijon mustard

  • 2

    tablespoons rice wine vinegar

  • 1/2

    cup vegetable oil

  • 1/4

    teaspoon salt

  • Freshly-ground black pepper to taste

Directions

In a large salad bowl, toss together the red leaf and Bibb lettuces. Add the sliced mushrooms, shallot rings, and tomatoes. To make the dressing, in a small bowl or measuring cup, whisk together the honey, mustard and vinegar. Slowly add the oil in a steady stream, and whisk until all the oil is added and the mixture is emulsified. Add the salt and whisk together. Adjust seasoning to taste. Toss the salad with the dressing, to taste, adding about 1 tablespoon at a time. Sprinkle with pepper, and serve immediately. This recipe yields 4 to 6 servings.

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