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Fall Green Salad




Source of Recipe


dicentra
Fall Green Salad
Recipe #337868 | 16 min | 15 min prep | add private note
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By:
Nov 17, 2008

Cooking Light, OCTOBER 2004
SERVES 8 (change servings and units)

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Ingredients

Vinaigrette
1/4 cup water
3 tablespoons fresh lemon juice
1/2 teaspoon cornstarch
1 tablespoon honey
1/2 teaspoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup grated fresh parmesan cheese
Salad
4 cups torn curly leaf lettuce
4 cups torn romaine lettuce
3 cups trimmed arugula
1/2 cup thinly sliced red onion
Directions
1To prepare the vinaigrette, combine water, juice, and cornstarch in a small saucepan, stirring with a whisk.
2Bring to a boil over medium-high heat; cook 1 minute, stirring frequently. Remove from heat. Stir in honey, vinegar, salt, and pepper.
3Place in a blender or food processor. Add cheese, and process until well blended. Cool to room temperature.
4To prepare salad, combine lettuces and onion in a large bowl. Drizzle with vinaigrette, tossing gently to combine. Serve immediately.