Mixed Greens Spring Salad
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This recipe makes 4 servings
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 |
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 fris? curly endive or butter crunch, torn to make up 8 cups (2 L).
Ingredients
- 8 cups mixed greens.php">greens
- 1 cup thinly sliced radishes or cucumber or mushrooms
- Poppy Seed Dressing:
- 2 tbsp light mayonnaise
- 2 tbsp plain yogurt
- 1-1/2 tsp Dijon mustard
- 1 tsp lemon juice or cider vinegar
- 1/2 tsp poppy seeds
- 1/4 tsp salt
- 1/4 tsp 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.
Source : Canadian Living Magazine: June 2005
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