Mixed Green Salad

• 2 tablespoons red-wine vinegar
• 1/4 teaspoon minced garlic
• 1 tablespoon Dijon-style mustard
• 6 tablespoons vegetable oil
• Salt and freshly ground pepper to taste
• 1 small red onion, thinly sliced
• 10 cups loosely packed bite-size pieces of watercress, red-leaf lettuce and Belgian endive

1. Combine the vinegar, garlic and mustard in a mixing bowl.
2. Blend well.
3. Add the oil, salt and pepper and blend well with a wire whisk.
4. Place the onion rings and salad greens in a bowl and toss well with the dressing.

redwine vinegar, garlic, mustard, vegetable oil, salt, red onion, bitesize pieces of watercress

Taken from cooking.nytimes.com/recipes/527 (may not work)