Any ole fresh salad greens will do for this one. It's the dressing that really hits the spot, especially for a great barbecue.
Serves: 4
Prep.Time: 10 minutes (4 hours in advance)
2 tablespoons Red Wine Vinegar
2 tablespoons Lemon Juice
1 clove Garlic -- minced
1 teaspoon Dijon mustard
1 teaspoon ground Cumin
1/2 cup Olive Oil
Salt and pepper to taste
In a small bowl, combine all ingredients; whisk until well-blended. Cover; refrigerate at least 4 hours to allow flavors to blend.
Right before serving, toss fresh crisp salad greens with dressing.

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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved