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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.
- By: Diabetic Living Magazine
Ingredients 20 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 20 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- In a screw-top jar, combine oil, vinegar, mustard, herbes de Provence, and salt. Cover; shake well. Set aside.
- 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.
- 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
