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Mixed Green Salad Recipes

Mixed Green Salad Recipes


  • 12 C Assorted Salad Greens — to 14 C, Boston, red
  • — leaf, romaine, etc.
  • 2 Nectarines — slic in wedges
  • 1/3 C Walnuts — toasted, *
  • Balsamic Vinaigrette:
  • 2/3 C Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • 1/4 C Orange Juice
  • 1 Tbsp Dijon Mustard
  • 1 Clove Garlic — mashed
  • 1/4 Tsp Salt
  • Black Pepper — to taste


A colorful array of greenery tossed with a savory balsamic vinaigrette.
Whenever nectarines are available, especially during the summer season,
I slice up 2 of the succulent fruits and add them to the salad. They
lend a delightfully refreshing touch. This recipe won 1st prize in a
salad contest run by a Boston area newspaper.

1. Choose at least three of the varied salad greens – I usually select
Boston and red leaf as my base and add two other types for their
color and flavor.

2. Wash the greens, pat dry, and pile them into a large salad bowl.
Adorn the greenery with the fruit and toasted walnuts.

3. Beat together the oil, vinegar, orange juice, mustard, garlic, salt,
and pepper in a bowl.

4. Pour the dressing over the greenery and toss well to coat evenly.
Present at once.

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