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.
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INGREDIENTS
Nutrition- 8cups Baby Spinach
- 4cups torn boston lettuce
- 1⁄2
- 1cup thinly sliced mushroom
- 1⁄3
- 1⁄4
Lemon Chive Dressing
- 1⁄4cup oil
- 3tablespoons lemon juice
- 2
- 1⁄2teaspoon Dijon mustard
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
- 1pinch granulated sugar
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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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