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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 36%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.1g
  • Protein: 4g
  • Carbohydrate: 9.2g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 337mg
  • Calcium: 136mg


  • 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


  1. 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.
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