Food & Cooking Recipes Salad Recipes Mixed Greens with Creamy Vinaigrette 2.9 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 A different mix of lettuces can be used in this easy salad. Ingredients 16 thin asparagus stalks, cut diagonally into 1 ½-inch pieces 2 cups red-leaf lettuce, (about ⅓ head), leaves torn 3 cups romaine lettuce, (about ⅓ head), leaves torn 3 cups frise and chicory, (1 small head), leaves torn ⅓ cup oil-cured black olives, pitted and cut in half 2 teaspoons raspberry, or red-wine vinegar Salt and freshly ground black pepper 1 ½ tablespoons sour cream 2 tablespoons olive oil Directions Bring a large pot of water to a boil. Blanch asparagus for 1 minute. Drain and cool under cold running water. In a large salad bowl, toss together red leaf, romaine, frise asparagus, and black olives. In a medium bowl, whisk together vinegar, salt and pepper, and sour cream. Slowly whisk in the olive oil until completely combined. Pour vinaigrette over the salad, toss to coat, and serve immediately. Rate it Print