Winter Green Salad with Very Garlicky Vinaigrette

  • Yield servings


3 garlic cloves, crushed
2 tablespoons Dijon mustard
6 tablespoons extra virgin olive oil
1/2 cup (4 1/2 ozs.) arugula
1/2 cup (4 1/2 ozs.) watercress
1 cup (2 ozs.) red leaf lettuce
1 cup (2 ozs.) romaine leaves
1/2 cup (5 ozs.) radicchio
1/2 cup (5 ozs.) endive


  1. Put all the dressing ingredients in a screw-top jar, and shake vigorously until thoroughly blended. Set aside.
  2. Roughly tear the arugula, watercress, red leaf lettuce and romaine leaves, and put them in a salad bowl. Finely slice the radicchio and endive, add them to the bowl, and mix well.
  3. Pour the dressing over the salad, toss, and serve.

Reprinted with permission from Amanda Grant’s Fresh and Fast Vegan.



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