Judy Scorza's House Salad

Recipe Ingredients

1/4 teaspoon	1.3ml	Minced garlic
1/4 teaspoon	1.3ml	Dry mustard
1/4 cup	59ml	Red wine vinegar
2 teaspoons	10ml	Lemon juice
2 teaspoons	10ml	Worcestershire sauce
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Freshly-ground black pepper
1/2 cup	118ml	Extra-virgin olive oil
16 cups	1760g / 62oz	Torn mixed greens, such as bibb,
		Red lettuce leaves and arugula - stems trimmed,
		And leaves washed and crisped

Recipe Instructions

Combine garlic, dry mustard, vinegar, lemon juice, Worcestershire sauce, salt, sugar and pepper in jar with lid. Cover and shake until sugar and salt are dissolved. Add oil and shake until mixed. (Vinaigrette can be made a few days ahead and refrigerated. Let come to room temperature and shake well before using.)

Put crisped greens in large bowl. Add 2/3 cup dressing and toss gently until well mixed. Add remaining dressing as needed. Adjust seasoning as needed.

This recipe yields 12 servings.

Each serving: 96 calories; 216 mg sodium; 0 cholesterol; 9 grams fat; 3 grams carbohydrates; 1 gram protein; 0.53 gram fiber

Source:
The Los Angeles Times, 04-14-1999

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