Mixed Garden Greens Salad with Homemade Low-Calorie French Salad Dressing

Mixed Garden Greens Salad with Homemade Low-Calorie French Salad Dressing

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From: Diabetic Living Magazine

This easy and quick vegetable side salad is tossed with a homemade low-fat French dressing and sprinkled with Cheddar cheese. If you're short on time or don't have ingredients on hand to make your own dressing, substitute a bottled reduced-calorie French salad dressing.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ¼ cup low-sodium tomato juice or vegetable juice
  • 3 tablespoons vinegar
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ⅓ cup olive oil
  • 2 cups torn romaine
  • 2 cups fresh spinach leaves
  • 1½ cups torn curly endive
  • 1½ cups arugula
  • 2 small red, green, and/or yellow bell peppers, cut into thin strips
  • 1 small red onion, thinly sliced
  • 1 cup red or yellow grape, pear, or cherry tomatoes, halved
  • 1 medium carrot, thinly shaved and curled (see Tip)
  • 1 ounce Wisconsin Cheddar cheese, finely grated ( ¼ cup)


  • Prep

  • Ready In

  1. 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.
  2. 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 .

Nutrition information

  • Serving size: 1 cup
  • Per serving: 99 calories; 7 g fat(2 g sat); 2 g fiber; 7 g carbohydrates; 2 g protein; 63 mcg folate; 4 mg cholesterol; 5 g sugars; 4,353 IU vitamin A; 68 mg vitamin C; 58 mg calcium; 1 mg iron; 72 mg sodium; 302 mg potassium
  • Nutrition Bonus: Vitamin C (113% daily value), Vitamin A (87% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, 1½ vegetable

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