| 4 | c | Mixed baby salad greens; *see note |
| 1/2 | | Head young romaine lettuce |
| 1/4 | c | Julienned carrot |
| 1/2 | c | Thinly sliced assorted exotic mushrooms |
| 1/4 | c | Cooked fresh corn kernels |
| 1/2 | cn | Artichoke hearts; rinsed and drained; coarsely chopped |
| 1/2 | c | Canned garbanzo beans; rinsed and drained |
| 2 | tb | Toasted pine nuts |
| | RASPBERRY VINAIGRETTE |
| 1/4 | c | Raspberry vinegar |
| 2 | tb | Balsamic vinegar; or sherry vinegar |
| 1/2 | c | Olive oil |
| 1/2 | ts | Sugar; optional |
| | Salt and freshly ground pepper; to taste |
| | FRESH ITALIAN VINAIGRETTE |
| 1/2 | c | Olive oil |
| 1/4 | c | Balsamic vinegar; can vary the vinegar |
| 1 | | Clove garlic; minced |
| 2 | tb | Chopped fresh oregano; or |
| 1 | tb | Dried oregano; crumbled |
| 2 | tb | Finely chopped fresh basil; or |
| 1 | tb | Dried basil |
| 1/2 | ts | Sugar; optional |
| 3 | ts | Dijon mustard; (or coarse- grained) |
| | Salt and freshly ground pepper; to taste |
