Mint-Kissed Vinaigrette over Salad


April 14, 2016

Mark Boggs, Stratford University School of Culinary Arts & Hospitality Program (Richmond, VA campus), submitted this recipe for the KISS Recipe Contest.


For the Vinaigrette

12 oz. oil

6 oz red wine vinegar

1 Tbsp parsley

Spearmint Keep It Simple Syrup® (to taste)

Salt & pepper to taste

For the salad

Baby Spring Mix with green leaf, mizuna, green romaine, tango, green oak, green chard, baby spinach, arugula, frisée, red chard, red romaine, radicchio, red oak, & beef tops

Radish ~ julienne

Applewood-smoked Gouda cheese

Granny Smith apple ~ chopped

Almond Slices

Sweetened dried cranberries

Salt & pepper ~ to taste

Roma or Vine-ripened tomatoes~ wedged


1Mix all vinaigrette ingredients together.

2Pour over assembled salad.

©2013 Mark Boggs. | All rights reserved. Republished with permission by Chef Sous LLC.