Chopped Leaves Salad with Creamy Mustard Vinaigrette

I call this chopped leaves salad because I cut the greens with a knife into bite size pieces rather than break them by hand. It’s a good salad to make when you want to use the crisp green outer leaves of the romaine lettuce or larger leaves of red leaf or other salad greens you have in your fridge. I usually try to use the tender inner leaves for most salads but in this case the crisp outer leaves will also do. Use whatever varieties of leaves are lingering in your fridge a few days after shopping, but they have to be in good shape and still crisp and unbruised.

Ingredients:

1 small head romaine
Red leaf lettuce
Frisée lettuce, inner leaves only
Any other lettuce you have in the fridge

Dried cranberries
Candied nuts

Blue cheese, crumble

Creamy mustard vinaigrette (see recipe in salad dressing category)

Directions:

Wash and spin dry the  greens and chop with a knife into bite size pieces. Combine all greens in a bowl.

Drizzle some vinaigrette over the salad and stir gently to mix.

Pile on a plate, garnish with cheese, nuts and cranberries.

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