Mixed Greens Spring Salad

Author: Canadian Living

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).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 8 cups mixed greens
  • 1 cup thinly sliced radish
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced mushroom
Poppy Seed Dressing:
  • 2 tablespoons light mayonnaise
  • 2 tablespoons plain yogurt
  • 1 1/2 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon poppy seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 262 mg
  • Protein 3 g
  • Calories 56.0
  • Total fat 3 g
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 46.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mixed Greens Spring Salad

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