Baby Mixed Green Salad

Baby Mixed Green Salad

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From: Diabetic Living Magazine

This salad is made with baby mixed greens, onions and mushrooms and dressed with a simple lemon, vinegar and herb vinaigrette. It's perfect as a side salad, but top it with some chicken or salmon and you've got a great main dish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 5 cups baby mixed greens
  • 1 cup sliced fresh mushrooms
  • ½ cup thinly sliced red onion
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon snipped fresh thyme
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Preparation

  • Prep

  • Ready In

  1. In a medium bowl toss together the baby greens, mushrooms, and red onion. For dressing, in a small bowl whisk together the vinegar, lemon juice, olive oil, thyme, garlic, salt, and pepper. Pour dressing over greens and toss to coat. Divide among four serving plates.
  • Serve with Chicken-Spinach Quiche and Citrus-Infused Strawberries (see associated recipes).

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 54 calories; 4 g fat(1 g sat); 1 g fiber; 5 g carbohydrates; 2 g protein; 8 mcg folate; 0 mg cholesterol; 2 g sugars; 649 IU vitamin A; 8 mg vitamin C; 33 mg calcium; 1 mg iron; 156 mg sodium; 264 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

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