Make-Ahead Spinach and Boston Lettuce Salad

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Ready In: 15 Minutes

Servings: 8

Most of the work for this salad can be done ahead. I have made it a few times and my family and guests really enjoyed it. I got the recipe from the Canadian Living Barbecue plus Cookbook Summer 2005.

Ingredients:

8 cups baby spinach

4 cups torn boston lettuce

1/2 cup thinly sliced red onions or 1/2 cup radish

1 cup thinly sliced mushroom

1/3 cup diced gouda cheese or 1/3 cup havarti cheese (optional) or 1/3 cup goat cheese (optional)

1/4 cup toasted sliced almonds (optional) or 1/4 cup chopped hazelnuts (optional)

1/4 cup oil

3 tablespoons lemon juice

2 tablespoons chopped fresh chives or 2 tablespoons green onions

1/2 teaspoon dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 pinch granulated sugar

Directions:

1. In large bowl, toss spinach with lettuce. Top with onion and mushrooms. (Salad may be covered and refrigerated for up to 4 hours).
2. Mix together dressing ingredients.
3. Pour dressing over greens. Add cheese and nuts if using. Toss to coat.

By RecipeOfHealth.com