Romaine and Arugula Salad with Lemon Chive Dressing

  • 8  cups Baby Lettuces
  • 4  cups torn Arugula
  • 1⁄2 cup thinly sliced yellow or red onions or 1⁄2 cup radish
  • 1 cup thinly sliced mushroom
  • 1⁄3 cup diced gouda cheese or 1⁄3 cup havarti cheese (optional) or 1⁄3 cup goat cheese (optional)
  • 1⁄4 cup toasted sliced almonds (optional) or 1⁄4 cup chopped hazelnuts (optional)

Lemon Chive Dressing

  • 1⁄4 cup oil
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped fresh chives or 2 tablespoons green onions
  • 1⁄2 teaspoon Dijon mustard
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • pinch granulated sugar

In large bowl, toss lettuce with arugula. Top with onion and mushrooms. (Salad may be covered and refrigerated for up to 4 hours). Mix together dressing ingredients. Pour dressing over greens. Add cheese and nuts if using. Toss to coat.

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