Crisp Side Salad Recipe
"The light dressing Craig Miller serves over his crunchy combination of colorful salad fixings contains just a hint of sweetness. "I like to make the dressing ahead to let the flavors blend," remarks the Torrance, California cook.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 2 tablespoons cider vinegar
- 4 teaspoons sugar
- 2 green onions sliced
- 1 tablespoon sesame seeds toasted
- 2 medium carrots sliced
- 4 cups torn salad greens
- 3/4 cup sliced zucchini
- 2 celery ribs sliced
- 1/4 cup seasoned croutons
- 1 tablespoon whole almonds toasted
- Carbohydrate 14.353788753607 g
- Cholesterol 0.98 mg
- Fat 9.39190688637976 g
- Fiber 2.90652383245676 g
- Protein 3.32145642988765 g
- Saturated Fat 1.61837458786307 g
- Serving Size 1 1 serving (86g)
- Sodium 1374.08575400653 mg
- Sugar 11.4472649211503 g
- Trans Fat 0.44409844557771 g
- Calories 151 calories
Directions In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well. In a large salad bowl, combine the greens, zucchini, carrots, celery and onions. Drizzle with dressing and toss to coat. Top with the croutons, almonds and sesame seeds. Yield: 4 servings. Originally published as Crisp Side Salad in Quick Cooking May/June 1998, p12 Nutritional Facts 1 cup equals 204 calories, 16 g fat (2 g saturated fat), trace cholesterol, 382 mg sodium, 14 g carbohydrate, 4 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
