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Mixed Greens with Lemon Champagne Vinaigrette Recipe

Mixed Greens with Lemon Champagne Vinaigrette Recipe

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. YIELD:10 servings


  • 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


  • 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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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.