GOLD STANDARD BALSAMIC VINAIGRETTE

1 envelope (0.7 oz.) Italian dressing mix
1/4 cup balsamic vinegar
1/2 cup canola oil
2 tbsp water

MIXED FIELD GREENS SALAD

1/3 oz. (or 1/3 bunch) fresh dill
2 oz. (1 bunch) arugula, washed and dried
12 oz. mixed field greens, washed and dried
1/2 cup dried cherries
12 oz. oil-marinated, quartered artichoke hearts, drained
3 tbsp finely diced red onion
1 tbsp finely diced scallions (dark green portion only)
1/4 cup golden raisins
2/3 cup cherry tomatoes, sliced in half (or not)
1/2 cup roasted pecans

To make vinaigrette, whisk first four ingredients together and chill for at least 30 minutes prior to serving.

To make Mixed Field Greens Salad, first remove stems from dill and discard.  Then, coarsely chop dill leaves and add to  salad bowl.   Coarsely chop arugula and add to bowl along with field greens and rest of ingredients.  Just before serving, toss  with dressing of choice. 

I prefer the Gold Standard Balsamic Vinaigrette-and soon you will too.