Fleur de Lis

Fleur de Lis

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Friday, December 28, 2012

Mixed Green Salad with Creole Mustard Vinaigrette


The dressing for this salad is light and refreshing.  This was a perfect accompaniment to the other dishes of the meal which had a little heat to them.  The mandarin oranges were a real treat.

1/3 cup red wine vinegar
1/3 cup olive oil
2 T. Creole mustard
1 1/2 T. sugar
1/4 t. salt
Mixed salad green
1 small red onion thinly sliced
1 large naval orange or mandarin orange slices

Whisk first five ingredients in a small bowl until well blended.  Plate salad greens, top with red onion slices and orange sections and drizzle with dressing.


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