Provided by Pierre Franey
Categories salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Make sure you have enough different greens to provide a salad of varied texture and color. Wash and dry greens thoroughly in a salad spinner. Tear the leaves with your hands; if the leaves are small, use them whole.
- In a large salad bowl, place mustard, vinegar, garlic, salt and pepper. Blend well.
- Add the oil in a steady stream, whisking with a wire whisk until well blended. Since vinegar varies greatly in strength, taste to see if the vinaigrette has enough punch. Add more vinegar if necessary.
- Add the greens, toss well with the vinaigrette and serve with the tuna.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 19 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 1 gram, TransFat 0 grams
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