••••MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE••••

(Source: Taste of Home Magazine, Ray Uyeda & photo also)

••••START TO FINISH: 15 MIN.

••••MAKES: 10 SERVINGS 

•2 TB champagne vinegar 

•2 tsp. lemon juice

•1 tsp. Dijon mustard

•1 shallot, finely chopped

•1/2 cup olive oil

•4 cups torn leaf lettuce

•4 cups fresh spinach

•2 cups fresh arugula 

•3/4 cup chopped walnuts, toasted

•1/2 cup pomegranate seeds

1. In a small bowl, whisk champagne, vinegars, lemon juice, Dijon mustard and shallot. Gradually whisk in olive oil.

2. In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat.

3. Sprinkle salad with toasted walnuts and pomegranate seeds. Serve immediately.

TO TOAST NUTS

Spread walnuts in a 15 by 10 by 1 in baking pan. Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread on a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.