• 1 tbsp (15 mL) each Dijon mustard and red wine vinegar
• 1 tsp (5 mL) granulated sugar
• 1/4 tsp (1 mL) each salt and pepper
• 8 cups (2 L) torn salad greens
Directions
In bowl, whisk together extra-virgin olive oil, Dijon mustard, red wine vinegar, granulated sugar, salt and pepper. Add salad greens; toss with dressing to coat.
