Brown Derby House Salad with Citrust Vinaigrette

Ingredients

• SALAD: (2 servings)
• 2 cups fresh baby greens
• 4 to 6 leaves Boston bib lettuce
• 2 to 4 leaves radicchio lettuce
• 4 leaves Belgian endive
• 3 plum tomatoes, cut in half
• 8 thin slices English cucumber
• 4 to 6 calamata olives
• Thin shaved red onion, to suit taste
• Thin julienned baby carrots, to suit taste
• DRESSING: (makes 1 1/2 cups/serves up to 6)
• Juice of 1/2 lemon
• Juice of 1/2 orange
• Juice of 1/4 lime
• 1 tablespoon balsamic vinegar
• Apple cider vinegar
• 1/2 tablespoon Dijon mustard
• 1/2 cup extra virgin olive oil
• 1/2 cup salad oil
• 1/2 teaspoon each zest from lemon, orange and lime
• Salt/pepper to taste

Directions

To make salad, combine all ingredients in bowl. Toss with citrus vinaigrette before serving.
To make dressing, in measuring cup, combine all juices and balsamic vinegar. Add enough apple cider vinegar to make 1/2 cup. Pour into mixing bowl or blender, with mustard. Slowly incorporate oils while mixing. Add the zests, and season with salt and pepper.