Baby Greens With Mustard Vinaigrette Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
199
FAT
36%
CHOL
0%
SOD
14%

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Ingredients for 4 servings

6 to 8 ounces mixed baby greens, 1 sack

3 tablespoons extra-virgin olive oil

1 rounded teaspoon grainy mustard

Salt and pepper

1 tablespoon red wine vinegar

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