Mixed Greens with Balsamic Vinaigrette
This makes a palate-pleasing intermezzo before the grand finale.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 33 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 22 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 3% |
| vit A | 12% |
| vit C | 13% |
| folate | 24% |
-
4 inner leaves Bibb lettuce
4 cups (1 L) torn mixed salad greens
Balsamic Vinaigrette:
2 tsp (10 mL) each extra-virgin olive oil and balsamic vinegar
1 tsp (5 mL) minced green onion
1/2 tsp (2 mL) Dijon mustard
Pinch each salt and pepper
Preparation:
Balsamic Vinaigrette: In large bowl, whisk together oil, vinegar, green onion, mustard, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Place each lettuce leaf on plate; set aside. Add greens to vinaigrette; toss to coat. Arrange on lettuce.
Source
Canadian Living Magazine: January 2006
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