This and That Salad

This and That Salad

1 head iceberg lettuce, torn
1 bunch spinach leaves, torn
1 cup frozen peas
2 eggs, hard-boiled and sliced
¼ cup dry roasted sunflower seeds
2 ounces alfalfa sprouts
1 cup shredded cheddar cheese
Classic French Vinaigrette

Prepare salad greens and toss with remaining ingredients. Chill for 30 minutes. Serve with the Classic French Vinaigrette.

Classic French Vinaigrette

This recipe came from my mother’s college roommate, Rosemary. Rosemary was a French major and spent her summers abroad in France. She brought this recipe back and shared it with my mom.

2/3 cup vegetable oil
1/3 cup Tarragon vinegar*
1 teaspoon Dijon mustard
1 generous pinch dried oregano
1 clove garlic, crushed

Place all ingredients in a screw-top jar and shake. Store vinaigrette in the refrigerator. Shake well before serving.

*Note: white wine vinegar may be substituted