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Submitted by Gigi K.

Mixed Greens with Dijon Vinaigrette

A simple, versatile vinaigrette that tastes much fresher than store-bought dressings. Vinaigrette may be stored in the refrigerator for up to two weeks."


1 medium garlic clove, peeled
4 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon coarsely ground black pepper
Pinch salt
1/2 cup vegetable oil
1/3 cup extra-virgin olive oil
8 cups mixed baby salad greens (about 20 oz.), washed, dried and torn into bite-sized pieces


In a Cuisinart® Mini-Prep® Processor fitted with the sharp blade, process garlic on Hi speed until minced, about 5 seconds.
Add vinegar, mustard, oregano, thyme, pepper and salt. Process on Hi speed until combined, about 5 seconds. Add oils and process on Hi speed until mixed, about 5 seconds.
Transfer to a jar and refrigerate.
Just before serving place greens in a large salad bowl. Drizzle half of vinaigrette over greens and gently toss. Add more dressing to suit your taste.

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Makes 8 servings

Nutritional Information
Per Serving

Calories 239 (87% from fat) · carbo. 6g · prot. 2g · fat 23g · sat. fat 3g · chol. 0mg · sod. 173mg

This recipe can be prepared using the following Cuisinart® products:
Mini-Prep® Processor

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