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Green Salad with Simple French Vinaigrette Recipe

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This recipe for Green Salad with Simple French Vinaigrette, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Ragsdale
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 Tbsp red wine or white vinegar
3 1/4 tbsp extra-virgin olive oil
9 to 10 oz. mixed greens (about 1 handful per person)
1/2 tsp Coarse sea salt
freshly ground pepper..

Directions:
Directions:
In the salad bowl, combine the vinegar, 1/2 teaspoon salt, and the pepper. Stir until the salt dissolves. Once the salt has dissolved, continue whisking while you slowly drizzle in the olive oil until the mixture becomes thick and creamy. Adjust the seasoning to taste. Just before serving, add the greens and toss to coat with the dressing.

Tip
The classic vinaigrette ratio combines 1 part vinegar to 3 parts oil. One teaspoon of Dijon mustard is often added. Your preference may call for a different mixing ratio. Other oils and vinegars will alter the taste and combination ratio as well

Personal Notes:
Personal Notes:
Vary the greens based on the season.

 

 

 

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