Celebrating Modern Jewish Living Through Food, Tradition, and Family
Our tossed salad with red wine vinaigrette is the only salad and dressing recipe you need in your repertoire to pull off a a delicious first course, fast.
The Backstory: This is one of my go-to salads and salad dressings. It’s light, refreshing, and makes use of ingredients I always have on hand in my refrigerator and pantry. Best of all, I can make the dressing ahead and store it in the fridge until I’m ready to use it and leftovers will keep for a few days (chilled in the fridge). This dressing is also a perfect way to control sugar and salt intake and not skimp on taste. Once you make your own dressings and see how it easy it is, you’ll probably find yourself doing so more frequently. More of the Backstory after the recipe…
Tossed Salad with Red Wine Vinaigrette - Healthy Option
For the Salad
- 3/4 lb. Romaine lettuce
- 2 cups Red leaf lettuce
- 1 1/2 cups shredded carrots
- 1 1/2 cups sliced raw cucumbers (unpeeled)
- 3/4 cup cherry or chopped tomatoes
For the Dressing
- 1/4 cup Fat-free Italian salad dressing
- 1 tbsp. fat-free mayonnaise
- 3/4 tsp. raw minced garlic
- 1/2 tsp. sugar
- 1/2 tsp. Italian seasoning
- 1 1/2 tbsp. red wine vinegar
- 1 1/2 tbsp. water
- 1/4 cup tomatoes
Toss all ingredients for the salad together.
In separate bowl, blend all ingredients for dressing in food processor until smooth. Refrigerate until ready to use,
Toss in dressing just prior to serving.
|Nutrition Information||Per Serving|
…The Backstory continues: You can find other tasty recipes in my latest cookbook, Healthy Meals for Your Busy Life. In my new book, I’ve created a collection of delicious and satisfying meals from Moroccan Fig, Pine Nut, and Black Bean Couscous to Baked Apples — that you can prepare in 30 minutes or less. I know you’ll love them and that they’ll leave you feeling full, satisfied, and happy that you’ve made healthful choices that don’t sacrifice on taste!