Bitter Greens with Tarragon Vinaigrette and Pine Nuts

Look for loose bitter greens in bins in the produce section of your supermarket, or create your own mix with watercress, endive, arugula, and radicchio. Just about any nut will work nicely in this salad; try it with hazelnuts for a holiday touch.

Yield:

2 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 74
Caloriesfromfat 36 %
Fat 3 g
Satfat 0.4 g
Monofat 1 g
Polyfat 1.1 g
Protein 4 g
Carbohydrate 9.2 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 337 mg
Calcium 136 mg

Ingredients

2 tablespoons white wine vinegar
2 tablespoons plain fat-free yogurt
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
5 cups mixed bitter greens
1 tablespoon pine nuts, toasted

Preparation

Combine first 8 ingredients in a small bowl; stir well with a whisk. Place greens and pine nuts in a large bowl, and drizzle with vinaigrette.

Note:

Leslie Revsin,

December 2000