Tossed Mixed Greens Recipe
Ingredients
| Iceberg lettuce | 3 Cup (16 tbs) | |
| Spinach | 2 Cup (16 tbs) | |
| Watercress leaves | 1 Cup (16 tbs) | |
| 1 medium tomato, cut in wedges | ||
| Celery | 1/4 Cup (16 tbs), chopped | |
| Snipped chives | 1 Tablespoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Onion | 1 Tablespoon, chopped | |
| Dry mustard | 1/2 Teaspoon | |
| Worcestershire sauce | 1/4 Teaspoon | |
| Few drops bottled hot pepper sauce | ||
| Salad oil | 1/3 Cup (16 tbs) | |
Directions
In salad bowl combine lettuce, spinach, watercress, tomato wedges, celery, and chives.
To make dressing, in small mixer bowl combine sugar and white wine vinegar; blend in onion, dry mustard, Worcestershire sauce, bottled hot pepper sauce, and 1/4 teaspoon salt.
Gradually add salad oil, beating with electric mixer about 2 minutes or till thick.
Cover and chill.
Pour dressing over salad.
Toss to coat vegetables.
To make dressing, in small mixer bowl combine sugar and white wine vinegar; blend in onion, dry mustard, Worcestershire sauce, bottled hot pepper sauce, and 1/4 teaspoon salt.
Gradually add salad oil, beating with electric mixer about 2 minutes or till thick.
Cover and chill.
Pour dressing over salad.
Toss to coat vegetables.
Chef
