Recipe: Maggiano's Mixed Green Salad with Vinaigrette Dressing

Maggiano's MIXED GREEN SALAD WITH VINAIGRETTE DRESSING

You can also make this into a salad bar by putting different ingredients into bowls and letting your family make their own salad. Just toss the greens with the vinaigrette first, then get creative! From Julie Chernoff.

Vinaigrette:
1/4 cup apple cider or white wine vinegar
1 tablespoon water
1 teaspoon Dijon mustard
Salt, freshly ground pepper
1/2 cup vegetable oil, such as canola,
safflower or olive

Salad:
1 head romaine or red leaf lettuce, washed,
dried, torn into pieces or 1 bag ready-to-
eat mixed salad greens

Croutons, grated cheese, cherry tomatoes,
sliced cucumber, chopped olives, feta
cheese, sliced red pepper, optional

For vinaigrette, whisk together vinegar, water, mustard, salt and pepper to taste in small bowl. Slowly whisk in oil. (Dressing will start to look "cloudy" and will thicken slightly.) Set aside or refrigerate for later use. Tear lettuce into bite-size pieces. Chill until ready to serve; toss with dressing and optional ingredients. (Salads taste best when the lettuce and other ingredients are cold. If you make it ahead of time, refrigerate lettuce in plastic bags with a paper towel inside to absorb moisture.)