Tossed Greens with Herb Vinaigrette - Healthy Option
Fresh garden greens and a zesty herb dressing combine to make the quintessential green salad that's perfect all year 'round. Add sliced chicken, fish or steak to turn this salad into a full meal or enjoy it as a first course.
For the Dressing
-
1/4
tsp.
raw garlic, minced, plus a little more
-
1/8
cup
orange juice
-
3/4
tbsp.
Dijon mustard
-
1/4
tsp.
dried basil leaves, plus a pinch more
-
1/4
tsp.
dried oregano leaves, plus a pinch more
-
1/4
tsp.
sugar, plus a pinch more
-
1 1/2
tbsp.
water
-
1/8 cup + 1 tbs.
balsamic vinegar
-
1/8 cup +1 tbs.
fat-free mayonnaise
Greens
-
3/4
lb.
(1/2 gallon) Romaine lettuce, chopped
-
1/4
lb.
(1 quart) Red Leaf lettuce, chopped
-
Blend ingredients for dressing in food processor until smooth. Hold refrigerated at 40 degrees F or below until ready for use.
-
Toss greens together. Refrigerate at 40 degrees F until ready to use.
-
Toss in dressing just prior to serving.
Nutrition Information |
Per Serving |
Calories: |
25 |
Total Fat: |
0g |
Saturated Fat: |
0g |
Trans Fat: |
0g |
Cholesterol: |
0mg |
Protein: |
1g |
Carbohydrates: |
5g |
Sodium: |
160mg |
Fiber: |
1g |