CHOPPED SALAD WITH RASPBERRY VINAIGRETTE

Yield: 8 servings

Dressing
6 tbsp Red wine vinegar
1 1/2 tbsp Dijon mustard
1 1/2 tsp Sugar
3/4 tsp Salt
3/4 tsp Pepper
3/4 cup Olive oil

Salad
1 lg Head of red leaf lettuce
- chopped
1 lg Head of romain lettuce
- chopped
1 bunch Arugula; chopped
3/4 lb Mushrooms; chopped
3/4 lb Tomatoes; chopped
4 Green onions; chopped
1/4 cup Minced fresh dill

For Dressing: Combine vinegar, mustard, sugar, salt and pepper in a small bowl. Gradually whisk in oil. (Can be prepared ahead and stored in refrigerator up to 1 day. Allow dressing to come to room temperature before using.)

For Salad: Place all ingredients in a large bowl and toss with dressing to taste.