Make-Ahead Spinach and Boston Lettuce Salad

Name: Make-Ahead Spinach and Boston Lettuce Salad
Prep time: 15 min
Total time: 15 min
Yield: 6-8 serving(s)
Ingredients: 1892.72 ml Baby Spinach; 946.36 ml torn boston lettuce; 118.29 ml thinly sliced red onions or 118.29 ml radish; 236.59 ml thinly sliced mushroom; 78.78 ml havarti cheese (optional) or 78.78 ml goat cheese (optional); 59.14 ml toasted sliced almonds (optional) or 59.14 ml chopped hazelnuts (optional); 59.14 ml oil; 44.37 ml lemon juice; 29.58 ml chopped fresh chives or 29.58 ml green onions; 2.46 ml Dijon mustard; 2.46 ml salt; 1.23 ml pepper; 0.25 ml granulated sugar

Submitted by Heather in Barrie

"Most of the work for this salad can be done ahead. I have made it a few times and my family and guests really enjoyed it. I got the recipe from the Canadian Living Barbecue plus Cookbook Summer 2005."

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photo by PaulaG

Ready In:: 15mins
Ingredients:: 13
Serves:: 6

ingredients

1892.72 ml Baby Spinach
946.36 ml torn boston lettuce
118.29 ml thinly sliced red onions or 118.29 ml radish
236.59 ml thinly sliced mushroom
78.78 78.78 ml havarti cheese (optional) or 78.78 ml goat cheese (optional)
59.14 ml toasted sliced almonds (optional) or 59.14 ml chopped hazelnuts (optional)
Lemon Chive Dressing
59.14 ml oil
44.37 ml lemon juice
29.58 ml chopped fresh chives or 29.58 ml green onions
2.46 ml Dijon mustard
2.46 ml salt
1.23 ml pepper
0.25 ml granulated sugar

directions

In large bowl, toss spinach with lettuce. Top with onion and mushrooms. (Salad may be covered and refrigerated for up to 4 hours).
Mix together dressing ingredients.
Pour dressing over greens. Add cheese and nuts if using. Toss to coat.

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Reviews

Excellent salad! It was easy to put together and the dressing is very fresh tasting. I left of the nuts, used Gouda and used chives in the dressing. I used my stick blender for the dressing like another reviewer. Thanks for posting! I'll be making this salad again. Made for PAC Fall 2009.

Nancy G.
Excellent summer time salad. Very fresh tasting. The salad was made with the baby spinach, torn hearts or romaine, sliced radish and smoked Gouda cheese. Just realized I left off the sliced almonds. The ingredients for the dressing was placed into a small jar and shook to blend. Made for *PAC Autumn 2008*

PaulaG
Very good salad. I used butter lettuce and baby spinach, red onion and radishes, gouda cheese and toasted almonds. The dressing I used a stick blender to blend together, the dressing turned a light green with the green onion in it. I used fresh lemon juice and a little bit of zest of the lemon as well very fresh tasting we enjoyed this salad. Served with chicken thanks for sharing this recipe. Made for PAC spring 08

Calee

RECIPE SUBMITTED BY

Heather in Barrie

I am in my second year of retirement and thoroughly enjoying it. My husband Ron and I have been married for 28 years and are the proud parents of 2 sons in their 20's. We have lived in Barrie, a growing city on the shores of Lake Simcoe in Ontario, for 30 years and have no plans to move anytime in the near future. Obviously, we like it here! <br> <br>I like to try different recipes and have found Receipzaar a great resource. Reading the reviews that others cooks have posted has also helped me become a little more adventurous in making adaptations myself. I have always been a bit of a slave to the written recipe and now find myself incorporating other suggestions and even making a few of my own modifications.

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