Dinner Salad with Honey-Mustard Dressing

Total Time:
20 min
Prep:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 head red leaf lettuce, separated into leaves, rinsed and patted dry, torn into large pieces
  • 1 head Bibb lettuce, separated into leaves, rinsed and patted dry, torn into large pieces
  • 8 ounces fresh button mushrooms, wiped dry, stems trimmed, and thinly sliced lengthwise
  • 1/4 cup thinly sliced shallot rings
  • 1/2 pint yellow grape tomatoes, well rinsed
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons rice wine vinegar
  • 1/2 cup vegetable oil
  • 1/4 teaspoon salt
  • Freshly ground black pepper
Directions
  • In a large salad bowl, toss together the red leaf and Bibb lettuces. Add the sliced mushrooms, shallot rings, and tomatoes.

  • To make the dressing, in a small bowl or measuring cup, whisk together the honey, mustard and vinegar. Slowly add the oil in a steady stream, and whisk until all the oil is added and the mixture is emulsified. Add the salt and whisk together. Adjust seasoning to taste.

  • Toss the salad with the dressing, to taste, adding about 1 tablespoon at a time. Sprinkle with pepper, and serve immediately.


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    Greek Dinner Salad

    Recipe courtesy of Food Network Kitchen