Mixed Garden Greens Salad with Homemade Low-Calorie French Salad Dressing
Combine tomato juice, vinegar, honey, paprika, garlic, Worcestershire sauce, ground pepper, and salt in a blender. With the blender running, slowly add olive oil through the hole in the lid; continue blending until mixture reaches desired consistency.Advertisement
Combine romaine, spinach, curly endive, arugula, bell pepper strips, red onion, and cherry tomatoes. Top with carrot curls and Cheddar. Serve with dressing.
Tip: To make carrot curls, use a vegetable peeler to cut long thin strips of carrot; curl and secure with toothpicks. Place in a bowl of ice water for 1 hour. Remove toothpicks before adding carrot curls to salad.
To make ahead: Make the dressing (Step 1) and refrigerate for up to one week .
1 1/2 fat, 1 1/2 vegetable