Lemon Vinagrette and Mixed Greens Salad

From Cooking Light, April 2008

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Ingredients
1 tablespoon fresh lemon juice
1 tablespoon extravirgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups mixed salad greens

Instructions

  1. Combine juice, oil, mustard, salt and pepper in a large bowl. Add mixed greens, toss gently to coat.

So simple, so good. My philosophy is that more lemon is always better, squeeze to taste.