The salad greens' bitter edge complements the earthy, sweet taste of the lasagna in this satisfying vegetarian dinner. (Serves 10)
","edit_created":true,"id":10902,"legacy_id":"10000001971113","name":"Pasta Party Menu","profile_id":null,"ratings_count":0,"servings":null,"short_url":null,"sortable_name":"pasta party menu","total_ratings_score":0,"updated_at":"2011-04-26T17:41:06-04:00","average_rating":0,"permalink":"pasta-party-menu-10000001971113","editorial_menu_data":{"ad_key_value_pairs":null,"bitly_url":null,"body":"* Combine 6 cups torn Boston lettuce, 2 cups torn radicchio, and 2 cups thinly sliced endive in a large bowl. Combine 1 1/2 tablespoons red wine vinegar, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk. Gradually add 1/4 cup extravirgin olive oil, stirring with a whisk. Drizzle vinaigrette over salad; toss gently to coat.
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