Mixed Greens with Lemon Champagne Vinaigrette Recipe

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

Read Reviews
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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
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Directions

In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil.
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.
Originally published as Mixed Greens with Lemon Champagne Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p11

Nutritional Facts

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

  • 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.
Originally published as Mixed Greens with Lemon Champagne Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p11

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Reviews forMixed Greens with Lemon Champagne Vinaigrette

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kimspacc User ID: 1340117 184256
Reviewed Mar. 23, 2014

"Yum! easy and very good."

MY REVIEW
CatMurphy User ID: 7117971 132444
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
LStJean User ID: 7270514 149945
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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