Garden Lettuces W/radicchio
INGREDIENTS:
1 qt Broccoli florets
3 c Cauliflower flowerets
2 c Mushrooms; sliced
1 c Peas; sugar snap, halved
1 c Radishes; sliced
1 c Carrots; sliced
1 c Peas; fresh or frozen
1/4 c Green onions; sliced
3/4 c Olive oil
1/3 c Red wine vinegar
2 tb Sugar
1 3/4 tb Chives; fresh, minced
1 ts Pepper
1 ts Dijon mustard
1/2 ts Salt
1 Garlic cloves; pressed
2 qt Greens; assorted, torn
1 qt Broccoli florets
3 c Cauliflower flowerets
2 c Mushrooms; sliced
1 c Peas; sugar snap, halved
1 c Radishes; sliced
1 c Carrots; sliced
1 c Peas; fresh or frozen
1/4 c Green onions; sliced
3/4 c Olive oil
1/3 c Red wine vinegar
2 tb Sugar
1 3/4 tb Chives; fresh, minced
1 ts Pepper
1 ts Dijon mustard
1/2 ts Salt
1 Garlic cloves; pressed
2 qt Greens; assorted, torn
In a large bowl, toss the first eight ingredients. Whisk the oil, vinegar, sugar, chives, pepper, mustard, salt and garlic; pour over vegetables and toss. Place half greens in a bowl; top with half of vegetable mixture. Repeat layers. Cover and refrigerate for at least 6 hours, or overnight.