Lemon Vinagrette and Mixed Greens Salad

From Cooking Light, April 2008

Printer friendly

1 tablespoon fresh lemon juice
1 tablespoon extravirgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups mixed salad greens


  1. Combine juice, oil, mustard, salt and pepper in a large bowl. Add mixed greens, toss gently to coat.

So simple, so good. My philosophy is that more lemon is always better, squeeze to taste.