Big Green Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon dijon mustard
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 celery ribs, thinly sliced
- Carbohydrate 9 g(3%)
- Fat 7 g(11%)
- Fiber 5 g(19%)
- Protein 3 g(6%)
- Saturated Fat 1 g(5%)
- Sodium 37 mg(2%)
- Calories 106
Preparation Tear romaine into bite-size pieces and put in a salad bowl. Halve cucumber lengthwise, then thinly slice diagonally and add to romaine along with celery. Whisk together remaining ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until emulsified. Add to salad and toss to coat. Cooks' note:
Preparation Tear romaine into bite-size pieces and put in a salad bowl. Halve cucumber lengthwise, then thinly slice diagonally and add to romaine along with celery. Whisk together remaining ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until emulsified. Add to salad and toss to coat. Cooks' note:
