Mixed Baby Greens and Avocado W Lemon Dijon Vinaigrette Dressing

Leopard Apron's Note:

Bright flavors! This is a modification of a Barefoot Contessa recipe. Hers called for endive and more avocados, serving one avocado per person. Mine is more of a tossed and assembled salad using baby greens and fewer avocados. It is a highly requested favorite around our home!

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

Dressing

• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons lemon juice, freshly squeezed
• 4 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground pepper, freshly ground
• 1 (8 ounce) bag mixed baby greens
• 2 avocados, ripe and sliced into wedges
• parmesan cheese, shavings if desired (to garnish)

Directions:

1. Whisk together mustard, lemon juice, olive oil, salt & pepper to make a viniagrette.
2. Pour about 3/4 of viniagrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados. For individual servings, place dressed greens onto plate, place 4-6 avocado wedges on greens. Sprinkle with ground black pepper & parmesan shavings, if desired. Serve extra dressing on the side for those wanting more -- .

Reviews

[Trinkets]

I think the dressing ingredients should be more like 1/4 Cup olive oil and 4-6 TBS lemon juice. Instead of the other way around. Other than that, this is a wonderful salad and I will make this again.

[AmandaInOz]

Very tasty salad! Our only complaint was that the dressing was a bit too tart. Maybe a bit more mustard next time. Overall, quite yummy! Thanks Leopard Apron!

[loof]

Very simple and tasty salad! I really liked the lemon and dijon in the dressing but I did add a teaspoon of sugar to cut the tartness just a bit. The optional parmesan cheese was a great topping to add a bit of salty flavor too. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2012