Mixed Greens with Herbed Balsamic Vinaigrette

Mixed Greens with Herbed Balsamic Vinaigrette

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From: Diabetic Living Magazine

The fresh-tasting, low-carb vinaigrette is a nice contrast to the bitter greens and salty olives in this Greek-inspired side-dish salad recipe.

Ingredients 14 servings

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Original recipe yields 14 servings
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  • ⅓ cup balsamic vinegar
  • ⅓ cup olive oil
  • 2 tablespoons fresh oregano leaves
  • 2 cloves garlic, quartered
  • Ground pepper
  • 1 pound spring greens mix (mesclun; about 16 cups)
  • 1 medium cucumber, halved lengthwise and sliced
  • 4 plum tomatoes, sliced
  • ¾ cup pitted kalamata olives
  • ¼ cup chopped fresh chives

Preparation

  • Prep

  • Ready In

  1. Combine balsamic vinegar, olive oil, oregano and garlic in a food processor or blender. Cover and process or blend until well mixed. Season to taste with ground pepper. Set aside.
  2. Toss together greens, cucumber, plum tomatoes, olives and chives in a very large bowl. Drizzle reserved vinaigrette over; toss gently to coat.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 76 calories; 6 g fat(1 g sat); 1 g fiber; 5 g carbohydrates; 1 g protein; 24 mcg folate; 0 mg cholesterol; 3 g sugars; 376 IU vitamin A; 6 mg vitamin C; 17 mg calcium; 0 mg iron; 86 mg sodium; 149 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable

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