Green Salad with White Wine Vinaigrette

Southern Living
Green Salad with White Wine VinaigretteRecipe
Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Makes 6 to 8 servings


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1 (8-oz.) package haricots verts (tiny green beans)
1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon country-style Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 (5-oz.) package fresh baby spinach
1/2 (5-oz.) package fresh arugula
2 cups torn Bibb lettuce
1 avocado, peeled and chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh tarragon
Garnishes: shaved Parmesan cheese, croutons


Total: 20 Minutes

1. Cook green beans in boiling salted water to cover 4 to 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

2. Whisk together olive oil and next 4 ingredients.

3. Toss together spinach, next 5 ingredients, and green beans in a large bowl. Drizzle with olive oil mixture; toss gently to coat. Garnish, if desired. Serve immediately.

Created date

November 2010