Make-Ahead Spinach and Boston Lettuce Salad

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.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 8  cups  Baby Spinach
• 4  cups  torn boston lettuce
• 1⁄2 cup  thinly sliced red onions or 1⁄2 cup radish
• 1  cup  thinly sliced mushroom
• 1⁄3 cup  diced gouda cheese or 1⁄3 cup havarti cheese (optional) or 1⁄3 cup  goat cheese (optional)
• 1⁄4 cup  toasted sliced almonds (optional) or 1⁄4 cup  chopped hazelnuts (optional)

• Lemon Chive Dressing

• 1⁄4 cup  oil
• 3  tablespoons lemon juice
• 2  tablespoons  chopped fresh chives or 2  tablespoons green onions
• 1⁄2 teaspoon Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  pinch granulated sugar

Directions

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