RSSSalad of Mixed Greens
From EatingWell: May/June 1994 — Subscribe Now!
Use the best greens available at your grocery store or farmers' market for this simple salad. A combination of baby lettuces, such as lamb's lettuce, oak leaf, spinach, watercress and arugula, would be particularly nice.
12 servings
Active Time: 20 minutes
Total Time: 20 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Ingredients
- 1/4 cup strong brewed tea, such as orange pekoe or Earl Grey
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons raspberry-flavored vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup snipped chives
- Salt & freshly ground pepper, to taste
- 1 pound mixed salad greens
- Chive blossoms and raspberries, for garnish
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Preparation
- Whisk together tea, oil, vinegar and mustard in a large bowl until smooth. Stir in chives and season with salt and pepper.
- Add salad greens and toss well to coat. Scatter chive blossoms and raspberries over the top and serve.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the vinaigrette (Step 1) for up to 1 day.
Nutrition
Per serving: 39 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 1 g carbohydrates; 1 g protein; 1 g fiber; 46 mg sodium; 124 mg potassium.
Nutrition Bonus: Vitamin A (21% daily value).
Exchanges: Free Food
Recipe Categories
- Ethnic/Regional
- American
- Type of Dish
- Salad, side/appetizer
- Main Ingredient
- Vegetarian, other
- Servings
- 8 or more
- Total Time
- 30 minutes or less
- Ease of Preparation
- Easy
- Publication
- May/June 1994
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
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