Simple Green Salad with Champagne Vinaigrette
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© The Food Network
1. Combine the lettuces, bell pepper, cucumber, tomatoes, and onion in a large salad bowl.
2. In small bowl, whisk the vinegar and Dijon together. Gradually whisk in the oil to emulsify and season with 1.4 teaspoon salt and a few grinds of pepper. Toss the salad with the vinaigrette and season with additional salt and pepper if desired.
If you can’t find baby beets, bigger ones will do if you peel them and cut them into smaller pieces. The beets may be stored in the jar for up to 4 days.
1 small head green leaf lettuce, torn or cut into bite-sized pieces
1 small head red leaf lettuce, torn or cut into bite-sized pieces
1 orange, yellow, or red bell pepper, thinly sliced
1/2 seedless cucumber, quartered lengthwise and sliced
1 cup cherry tomatoes, halved or quartered if large
1/4 cup thinly sliced red onion
1 tablespoon Champagne vinegar
1/2 teaspoon Dijon mustard
3 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
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