Mixed Greens with Balsamic Vinaigrette



4 servings



6 cups torn mixed greens, rinsed crisped and chilled *
Salt, to taste
Freshly ground pepper, to taste
1/3 cup crumbled blue cheese
1/4 cup pine nuts, toasted

Balsamic Vinaigrette

2 cloves garlic, finely minced
1 tsp. dried hot red pepper, crushed
1 cup olive oil
3 tbsp. balsamic vinegar, or
to taste
1 tbsp. Dijon mustard
Garlic salt, to taste
Fresh ground black pepper, to taste


Toss greens in bowl. Serve in bowls. Top with dressing, salt, pepper, blue cheese and pine nuts as desired.

Balsamic Vinaigrette:
Add garlic, mustard and vinegar to food processor; blend. Remove to small bowl. Mix with oil, red pepper, black pepper and salt. Serve. **

Author's Comments

* Including red leaf, Boston, curly endive and arugula

** Can also chill in refrigerator to let flavors mix before serving.

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1 Recipe Reviews

Blair Nicolaou

Blair Nicolaou reviewed Mixed Greens with Balsamic Vinaigrette on March 7, 2003

This dressing is simply delicious!! Thanks Ryan!!