Gail McQueen
Professional Home
Economist
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© Gail McQueen 2012. Contact Gail for
reprint rights.
Vinaigrette for Mixed Greens
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3 tbsp
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extra virgin olive oil
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45 mL
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2 tbsp
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balsamic vinegar
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30 mL
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1 tbsp
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liquid honey
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15 mL
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1 tsp
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dijon mustard
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5 mL
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Whisk all ingredients together in a small bowl or cup.
Makes six 1 tbsp (15 mL) servings. I usually allow about 1
tablespoon dressing for every 1.5 cups (375 mL) of mixed greens.
I like to make salads from a variety of greens. In the spring I
even add dandelion leaves to the mix ... delicious. Pick the leaves
before the plant has flowered and only from areas that you know are
pesticide free.