with an extra virgin olive oil and raspberry vinaigrette!

Serves 4-6

1/4 c. extra virgin olive oil

1 T. raspberry vinegar

1/4 t. dry mustard

1/4 t. onion powder

salt and black pepper

1 very lg., 2-3 med., or 3-4 small heads butter (Boston) lettuce, washed, dried and crisped

In small bowl combine oil, vinegar, dry mustard and onion powder. Stir briskly with fork till thickened. Salt and pepper to taste.

Place lettuce leaves into large bowl. Pour dressing over and toss till well-coated. Spoon onto individual salad plates and serve at once.

Notes: This dressing has a full-bodied, distinctive, but mellow flavor. It is easy, quick, and one that will delight your palate every time!

Adjust vinegar to taste. I prefer less vinegar and more oil in my dressings, but then I also prefer less dressing overall.

Published by Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!

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