Leafy Green Salad with Red Wine Vinaigrette

By carvalhohm

For the best results, use at least two kinds of greens.
A blend of mild, delicate greens, such as Boston and leaf
lettuces, and peppery greens, such as arugula and watercress,
is ideal. Romaine adds crunch and texture. If you
like, add mild fresh herbs, such as chives, tarragon, or
basil. in small amounts.

Ingredients

• 2 1/4 2 1/4 1/4 tablepoont red wine vinegar
• 1/8 1/8 1/8 teaspoon table salt
• Pinch Pinch ground black pepper
• 3 3 3 tablespoons extra-virgin olive oil
• 8 8 8 cups, mixed salad green,, washed, dried, and torn into
• bite-sized pieces

Preparation

Step 1

Combine the vinegar, salt, and pepper in a bowl; add the oil and whisk until combined. Place the greens in a large bowl. Drizzle the vinaigrette over the greens. and toss to coat evenly. Serve.