Make-Ahead Spinach and Boston Lettuce Salad

photo by PaulaG



- Ready In:
- 15mins
- Ingredients:
- 13
- 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 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
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
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*
-
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
RECIPE SUBMITTED BY
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.