Spring Greens with Dijon Vinaigrette

Spring Greens with Dijon Vinaigrette

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From: Diabetic Living Magazine

A simple mustard dressing is tossed with lettuce and lots of fresh basil for this light but elegant salad.

Ingredients 20 servings

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Original recipe yields 20 servings
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  • ⅓ cup hazelnut, walnut, or olive oil
  • ⅓ cup white wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon dried herbes de Provence, crushed
  • ¼ teaspoon sea salt or regular salt
  • 2 8 to 10-ounce packages torn mixed salad greens (about 16 cups)
  • 2 cups lightly packed small or torn large fresh basil leaves (2 ounces)
  • 1 medium cucumber, halved lengthwise and thinly sliced (2 cups)
  • 6 radishes, thinly sliced ( ¾ cup)
  • Cracked black pepper
  • Purchased croutons (optional)

Preparation

  • Prep

  • Ready In

  1. In a screw-top jar, combine oil, vinegar, mustard, herbes de Provence, and salt. Cover; shake well. Set aside.
  2. In a very large salad bowl, toss together greens, basil, cucumber, and radishes. Add dressing; toss to coat. Sprinkle with cracked black pepper. If desired, top with croutons.
  • To make ahead, dressing may be prepared and chilled up to 3 days ahead; let stand at room temperature for 1 hour before using. Shake well before using. The salad ingredients, without dressing, may be combined and chilled for up to 4 hours before serving.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 41 calories; 4 g fat(-1 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 43 mg sodium;
  • Carbohydrate Servings: 0
  • Exchanges: ½ fat, ½ vegetable

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