Greens with Herb Vinaigrette Recipe
Dijon mustard adds tanginess to the light vinaigrette that coats this salad from Sally Hook of Houston, Texas. "For variety, I sometimes add minced garlic or a tablespoon of whipping cream," she writes. "You can even use flavored vinegars or different types of oil for a change of pace."
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3 tablespoons olive oil
- 1/2 teaspoon italian seasoning
- 6 cups torn mixed salad greens
- 1 tablespoon cider or red wine vinegar
- 1/2 to 1 teaspoon dijon mustard
- Carbohydrate 0.1050825 g
- Cholesterol 0 mg
- Fat 1.69691250072367 g
- Fiber 0.0141250002384186 g
- Protein 0.0119875 g
- Saturated Fat 0.237122500099924 g
- Serving Size 1 1 serving (4g)
- Sodium 0.19166666668114 mg
- Sugar 0.0909574997615814 g
- Trans Fat 0.047070000019597 g
- Calories 16 calories
Directions Place greens in a salad bowl. Whisk the remaining ingredients in a small bowl; pour over greens and toss to coat. Serve immediately. Yield: 6 servings. Originally published as Greens with Herb Vinaigrette in Quick Cooking March/April 1998, p8 Print Add to Recipe Box Email a Friend
