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Minted Green Salad (P, TNT)
Source: Daphna Rabinovitch in Canadian Living, December 1999
Serves: 8

1 head Bibb lettuce or leaf lettuce
1 head Belgian endive
2 cups fresh trimmed spinach

2 cloves minced garlic
3 tablespoons red wine vinegar
1 tablespoon liquid honey
2 teaspoons dried mint
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup extra-virgin olive oil

Tear lettuce into bite-size pieces to make 10 cups (2.5L); place in salad bowl. Slice endive; tear spinach. Add to bowl.

Cover with damp towel; refrigerate for up to 8 hours.

In small bowl or glass measure, whisk together garlic, vinegar, honey, mint, salt and pepper; gradually whisk in oil. Pour over greens; toss to coat.

Poster's Notes:
Slightly bitter endive, buttery Bibb lettuce and crunchy spinach meet a sweet and refreshing dressing to complement fried latkes and rich brisket.

Posted by Carole Walberg

Nutritional Info Per Serving: 105 Calories (kcal); 9g Total Fat; (74% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 88mg Sodium