Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar, or cider vinegar
½ teaspoon Dijon mustard
¼ teaspoon sugar
1 tablespoon water
1 tablespoon snipped fresh chives, or chopped scallion greens
Salt & freshly ground pepper, to taste
8 cups washed and torn salad greens
1 cup grated carrots
1 cup thinly sliced cucumbers
½ cup low-fat croutons
To make dressing: Combine oil, vinegar, mustard and sugar in a small glass jar with a tight-fitting lid. Add water and shake until smooth. Add chives (or scallion greens) and season with salt and pepper; shake again.
To make the salad: Just before serving, toss salad greens with the dressing in a large salad bowl. Arrange carrots, cucumbers and croutons on top.