Mixed Greens Spring Salad
Instead of the mixed greens, you can use an assortment of some more common greens, such as romaine or radicchio, or gourmet lettuces, such as frisée, curly endive or butter crunch, torn to make up 8 cups (2 L).
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 56 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 2 g |
| chol | 3 mg |
| sodium | 262 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 7% |
| vit A | 24% |
| vit C | 37% |
| folate | 46% |
-
8 cups (2 L) mixed greens
1 cup (250 mL) thinly sliced radishes, cucumbers or mushrooms
Poppy Seed Dressing:
2 tbsp (25 mL) light mayonnaise
2 tbsp (25 mL) plain yogurt
1-1/2 tsp (7 mL) Dijon mustard
1 tsp (5 mL) lemon juice or cider vinegar
1/2 tsp (2 mL) poppy seeds
1/4 tsp (1 mL) each salt and pepper
Preparation:
Poppy Seed Dressing: In large bowl, whisk mayonnaise, yogurt, mustard, lemon juice, poppy seeds, salt and pepper. (Make-ahead: Transfer to airtight container; refrigerate for up to 1 week.)
Add mixed greens and radishes; toss to coat.
Additional Information
Source
Canadian Living Magazine: June 2005
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