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Green Salad Variations with Quick-Blend Vinaigrette

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  • In blender combine vinegar or juice, mustard, salt and pepper; with motor running, slowly add oil, in droplets at first and then in a very thin stream. Pulse in optional additions, if using. (Dressing can be refrigerated in a tightly covered container for up to 3 days.)
  • Optional additions:
  • 2 tablespoons grated parmesan or crumbled blue cheese
  • OR
  • 1/2 teaspoon minced shallot
  • OR
  • 1/4 teaspoon minced garlic
  • OR
  • 1 tablespoon maple syrup or honey


When you have time, try topping the basic greens with grated raw veggies such as beets, zucchini, squash or carrots. Or when using maple syrup or honey in the dressing, try topping the salad with thin slices of apple or pear, sections of grapefruit or orange, or dried cranberries or raisins.

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