Green Salad with Romaine

Name: Green Salad with Romaine
Total time: 30 min
Yield: 12
Ingredients: For the dressing, combine well vinegar, mustard, salt, and honey in a small bowl.; Add oil in a thin stream, whisking continuously with a fork until thickened.; Refrigerate; Peel the romaine lettuce and place it in a small bowl. Reserve.; Roughly chop the leaves of kale and arugula with your hands.; In a large platter, arrange the leaves of kale and arugula, and top with the romaine lettuce.; Dress at serving time.; 219 calories per serving.; Note: If you prefer, prepare the dressing in a blender.; Blend the first four ingredients until homogeneous; then add oil gradually, with the blender running on low speed.; The dressing can be made up to two days in advance and stored in an airtight container in the refrigerator.

1
For the dressing, combine well vinegar, mustard, salt, and honey in a small bowl.
2
Add oil in a thin stream, whisking continuously with a fork until thickened.
3
Refrigerate
4
Peel the romaine lettuce and place it in a small bowl. Reserve.
5
Roughly chop the leaves of kale and arugula with your hands.
6
In a large platter, arrange the leaves of kale and arugula, and top with the romaine lettuce.
7
Dress at serving time.
8
219 calories per serving.
9
Note: If you prefer, prepare the dressing in a blender.
10
Blend the first four ingredients until homogeneous; then add oil gradually, with the blender running on low speed.
11
The dressing can be made up to two days in advance and stored in an airtight container in the refrigerator.

Ingredients

1
For the dressing, combine well vinegar, mustard, salt, and honey in a small bowl.
2
Add oil in a thin stream, whisking continuously with a fork until thickened.
3
Refrigerate
4
Peel the romaine lettuce and place it in a small bowl. Reserve.
5
Roughly chop the leaves of kale and arugula with your hands.
6
In a large platter, arrange the leaves of kale and arugula, and top with the romaine lettuce.
7
Dress at serving time.
8
219 calories per serving.
9
Note: If you prefer, prepare the dressing in a blender.
10
Blend the first four ingredients until homogeneous; then add oil gradually, with the blender running on low speed.
11
The dressing can be made up to two days in advance and stored in an airtight container in the refrigerator.

Directions

1
Prepare the dressing: in a small bowl, combine well vinegar, mustard, salt, and honey
2
Add oil in a thin stream, whisking continuously with a fork until thickened
3
Refrigerate
4
Peel the romaine lettuce and place it in a small bowl. Reserve
5
Roughly chop the leaves of kale and arugula with your hands
6
In a large platter, arrange the leaves of kale and arugula, and top with the romaine lettuce
7
Dress at serving time
8
219 calories per serving
9
If you prefer, prepare the dressing in a blender
10
Blend the first four ingredients until homogeneous; then add oil gradually, with the blender running on low speed
11
The dressing can be made up to two days in advance and stored in an airtight container in the refrigerator.