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| Field Green Salad with Mustard & Shallot Vinaigrette September, 2004 Serves 4 Equal parts oil and vinegar make this dressing low fat in comparison with other vinaigrettes. 8 cups mixed lettuces, about 1/2 pound, torn in large bite-size pieces Edible flowers for garnish — Johnny jump-ups, marigold petals, garlic or chive blossoms 1/4 cup light sesame oil 1/4 cup brown rice vinegar 4 teaspoons prepared mustard 1 small shallot, minced 1/2 teaspoon sea salt 1. Whisk sesame oil, vinegar, mustard, shallot and salt together in small bowl. Toss salad greens with the dressing just before serving. Calories N/A,Fat N/A,Perfat N/A,Cholesterol N/A,Carbo N/A,Protein N/A,Fiber N/A,Sodium N/A |