MedVeg: mixed green salad

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* Exported from MasterCook *

 

Mixed Green Salad with Fresh Herb Vinaigrette

 

Recipe By :Donna Klein

Serving Size : 6 Preparation Time :0:00

Categories : New Import Salads

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup extra-virgin olive oil

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

1 clove garlic -- finely chopped

1/2 teaspoon Dijon mustard

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh tarragon

1 teaspoon chopped fresh chives

Salt and freshly ground black pepper -- to taste

8 cups mixed salad greens -- (washed, dried, torn)

 

* In a large salad bowl, whisk together the oil, vinegar, lemon juice, garlic,

mustard, herbs, salt, and pepper until well blended. Add the mixed greens and

toss well to thoroughly coat with the dressing. Serve at once.

 

PER SERVING Calories 144; Protein 2g; Total Fat 149; Saturated Fat 2g;

Cholesterol 0mg; Carbohydrate 4g; Dietary Fiber 2g; Sodium 39mg

 

VARIATION - For a reduced-fat version, substitute up to 2 tablespoons of

vegetable broth for 2 tablespoons of the oil. Use the Concentrated Vegetable

Broth if you can, or reduce 6 tablespoons low-sodium canned broth over high

heat, until it measures 2 tablespoons, and cool.

 

Source:

" Mediterranean Vegan Kitchen "

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Per Serving (excluding unknown items): 95 Calories; 9g Fat (83.4% calories from

fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 25mg

Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : Tossed with a crisp medley of salad greens, nothing beats the taste of

this simple vinaigrette, redolent of herbs fresh from the garden. Use any

combination of fresh herbs you have on hand if the listed ones are unavailable.

MAKES 4 TO 6 SERVINGS

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0