Cabbage and Mixed Greens Salad with Tangy Herb Vinaigrette

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Cabbage and Mixed Greens Salad with Tangy Herb VinaigretteRecipe
Karry Hosford
Make the dressing ahead and chill it in the refrigerator, but add the herbs just before tossing the salad.
4 servings (serving size: 2 cups)


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2 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1 tablespoon stone-ground mustard
1 teaspoon chopped fresh dill
2 teaspoons olive oil
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 cups mixed salad greens
2 cups thinly sliced Savoy cabbage
1 cup grape or cherry tomatoes, halved
1/2 cup diagonally cut green onions


To prepare dressing, combine first 10 ingredients, stirring well with a whisk.

To prepare salad, combine the salad greens, cabbage, tomatoes, and onions in a large bowl. Drizzle dressing mixture over salad mixture; toss gently to coat. Serve immediately.

Created date

February 2004

Nutritional Information

Calories 72
Caloriesfromfat 34 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 2.3 g
Carbohydrate 10.7 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 197 mg
Calcium 53 mg