Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar, or cider vinegar
1/2 teaspoon Dijon mustard
1/4 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
1/2 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.
129 calories;7 g fat(1 g sat); 3 g fiber; 12 g carbohydrates; 3 g protein; 135 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 7646 IU vitamin A; 20 mg vitamin C; 75 mg calcium; 2 mg iron; 308 mg sodium; 480 mg potassium