with an extra virgin olive oil and raspberry vinaigrette!

Serves 4-6

1/4 c. extra virgin olive oil

1 T. raspberry vinegar

1/4 t. dry mustard

1/4 t. onion powder

salt and black pepper

1 very lg., 2-3 med., or 3-4 small heads butter (Boston) lettuce, washed, dried and crisped

In small bowl combine oil, vinegar, dry mustard and onion powder. Stir briskly with fork till thickened. Salt and pepper to taste.

Place lettuce leaves into large bowl. Pour dressing over and toss till well-coated. Spoon onto individual salad plates and serve at once.

Notes: This dressing has a full-bodied, distinctive, but mellow flavor. It is easy, quick, and one that will delight your palate every time!

Adjust vinegar to taste. I prefer less vinegar and more oil in my dressings, but then I also prefer less dressing overall.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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