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Mixed greens with maple vinaigrette




Source of Recipe


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List of Ingredients




2 tbsp ( 30 mL) maple syrup
2 to 3 tbsp ( 30 to 45 mL) freshly squeezed lemon juice
1/4 cup ( 50 mL) vegetable or olive oil
1/2 tsp ( 2 mL) Dijon mustard
1/4 tsp ( 1 mL) salt
pinch offreshly ground black pepper
1/4 tsp ( 1 mL) tarragon (optional)
12 cups ( 3 L) mixed salad greens or spinach
1/4 cup ( 50 mL) coarsely chopped toasted hazlenuts, pecans or walnuts (optional

Recipe



1. In a small bowl, whisk syrup with 2 tablespoons lemon juice and oil until smooth. Whisk in Dijon, salt and pepper. Taste and stir in 1 tablespoon lemon juice for a tarter dressing and tarragon for additional flavor. Wash, dry and tear greens into bite-size pieces. Place in a large bowl. Dressing and greens can be covered with plastic wrap and refrigerated separately for up to 1 day.

2. When ready to serve, whisk dressing and pour over greens. Toss until greens are glistening with dressing. Sprinkle with nuts if you like a bit of crunch. Serve right away.