Mixed Green Salad

Mixed Green Salad with Raw Yellow Pepper Vinaigrette

Serves 4

• 4 cups mixed greens (arugula, dandelion, mustard, mizuna), washed and torn into bite-size pieces
• 4 tablespoons Raw Yellow Pepper Vinaigrette

Directions

1. Place the greens in a large bowl.
2. Stir the dressing well, pour over the greens, and toss well to coat.

Raw Yellow Pepper Vinaigrette Makes 1 cup

• 1 large yellow bell pepper, finely chopped (about 1 cup)
• 4 teaspoons red wine vinegar
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons warm water
• Pinch of sugar

1. In a medium bowl, whisk together all of the ingredients until combined well. The vinaigrette will keep, tightly covered, in the refrigerator for about 3 days.

Recipe from Whole Living