Go Back
tossed green salad with herb vinaigrette from The Jewish Kitchen
Print This Recipe

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.
Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings

Ingredients

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

Instructions

  1. Blend ingredients for dressing in food processor until smooth. Hold refrigerated at 40 degrees F or below until ready for use.
  2. Toss greens together. Refrigerate at 40 degrees F until ready to use.
  3. Toss in dressing just prior to serving.

Recipe Notes

​​

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