Quick Spring Salad
Servings: 4
Ingredients:
Quick Spring Salad
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 111 |
| pro | 1 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 22 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 6% |
| vit A | 54% |
| vit C | 32% |
| folate | 38% |
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3 tbsp (50 mL) extra-virgin olive oil
1 tbsp (15 mL) white wine vinegar
1/2 tsp (2 mL) each granulated sugar and Dijon mustard
Pinch each dried basil, salt and pepper
4 cups (1 L) torn romaine lettuce
1/2 cup (125 mL) each shredded carrot, sliced cucumber and sliced radishes
Preparation:
In large bowl, whisk together olive oil, vinegar, sugar, Dijon mustard, dried basil, salt and pepper.
Add lettuce, carrot, cucumber and radishes; toss to coat.
Add lettuce, carrot, cucumber and radishes; toss to coat.
Source
Canadian Living Magazine: June 2006
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