Mixed Greens with Lemon Champagne Vinaigrette Recipe
Mixed Greens with Lemon Champagne Vinaigrette Recipe photo by Taste of Home

Mixed Greens with Lemon Champagne Vinaigrette Recipe

Publisher Photo
Every forkful of this spectacular salad has a crunch from walnuts, a burst of flavor from pomegranate seeds and a smooth finish from the simple vinaigrette.—Ray Uyeda, Mountain View, California
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 10 servings

Ingredients

  • 2 tablespoons champagne vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 shallot, finely chopped
  • 1/2 cup olive oil
  • 4 cups torn leaf lettuce
  • 4 cups fresh spinach
  • 2 cups fresh arugula
  • 3/4 cup chopped walnuts, toasted
  • 1/2 cup pomegranate seeds

Nutritional Facts

1 cup equals 169 calories, 17 g fat (2 g saturated fat), 0 cholesterol, 27 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 3 fat, 1 vegetable.

Directions

  1. In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil.
  2. In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately. Yield: 10 servings.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Mixed Greens with Lemon Champagne Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p11

Nutritional Facts

1 cup equals 169 calories, 17 g fat (2 g saturated fat), 0 cholesterol, 27 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 3 fat, 1 vegetable.

Reviews for Mixed Greens with Lemon Champagne Vinaigrette

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Mar. 23, 2014

"Yum! Easy and very good."

MY REVIEW
Reviewed Feb. 8, 2014

"Love the vinaigrette! Very light and refreshing. I substituted dried cranberries for the pomegranates, as they were out of season. This recipe is a keeper!"

MY REVIEW
Reviewed Dec. 29, 2013

"I was a little unsure about making this salad because I've never had a pomegranate seed, but it turned out absolutely awesome. Everyone loved it and had seconds. The dressing is so tasty - this salad will be a regular!"

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