Four Leaf Salad with Mint Vinaigrette

[chief_cook2]

12 leaves red leaf lettuce
8 leaves Boston lettuce
8 fresh spinach leaves, stems removed
1/2 sml head of curly endive
2 T white wine vinegar
1 t finely grated lemon zest
1 T minced fresh mint
2 T olive oil
strips of lemon zest for garnish (optional)

Wash and dry the salad greens. Tear into bite-size pieces.
Combine in a medium salad bowl. In a small bowl, combine
vinegar, lemon zest, and mint. Whisk in olive oil. Drizzle
over greens and toss. Divide salad between 4 salad plates, and,
if using, garnish each with strips of lemon zest. Makes 4
servings. (I would be lazy and make the mint vinaigrette and
use it on a bag of purchased greens!)

Nutritional information: 88 calories, 7 g fat, 2 g protein,
6 g carbohydrates, no cholesterol, 46 mg sodium, 4 g fiber.