Homemade Mesclun With Sweet Vinaigrette

By Marian Burros

Published July 9, 1996

Total Time
10 minutes
Rating
4(7)
Comments
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Ingredients

Yield:2 servings

  • 4 ounces mesclun

  • Enough basil to yield 1 tablespoon chopped

  • Enough chervil to yield 1 tablespoon chopped

  • Enough fennel tops to yield 1 tablespoon chopped

  • 6 or 8 arugula leaves

  • 1 teaspoon olive oil

  • 1 teaspoon balsamic vinegar

  • 1 teaspoon honey mustard

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

3 grams carbs; 36 calories; 2 grams monosaturated fat; 2 grams fat; 1 gram fiber; 48 milligrams sodium; 1 gram protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and dry mesclun.

  2. Step 2

    Wash, dry and chop the basil, chervil and fennel. Wash arugula, and tear leaves into bite-size pieces.

  3. Step 3

    Whisk oil, vinegar and mustard in serving bowl; stir in greens, and mix well.

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4 out of 5
7 user ratings
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Comments

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CKINBK

This is not nearly enough dressing for 4 oz of greens, which is almost a boxful. I would go for at least 1T of vinegar and oil!

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