Best Recipes Ever - Mixed Greens with Lemon Dill Vinaigrette

Though the vinaigrette makes more than you need, the remainder keeps well in the refrigerator for up to 1 month for more salads. Use a peeler to remove the strips of lemon rind without the white pith.

Ingredients:

3 tbsp (45 mL) extra-virgin olive oil
1 small green onion, thinly sliced
1 pinch salt
1 pinch pepper
1 pinch granulated sugar
8 cups (2 L) mixed salad greens
1 cup (250 mL) sliced radishes
Lemon Dill Vinaigrette:
1 cup (250 mL) white wine vinegar
Strips of lemon rind, from 1 lemon
1 tbsp (15 mL) mustard seeds
1 tsp (5 mL) peppercorns
6 fresh dill sprigs
6 fresh parsley sprigs

Preparation:

Lemon Dill Vinaigrette: In saucepan, bring vinegar to boil. Place lemon rind, mustard seeds, peppercorns, dill and parsley in small bowl; pour vinegar over top. Cover and let stand for 30 minutes. Strain into clean jar with tight-fitting lid. (Make-ahead: Refrigerate for up to 1 month.)

In large bowl, whisk together oil, 2 tbsp (25 mL) of the vinaigrette, onion, salt, pepper and sugar. Add mixed greens and radishes; toss to coat.

Servings: 8

Tags: extra-virgin olive oil, green onions, mixed salad greens, mustard seeds, white wine vinegar