ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cabbage and Mixed Greens Salad with Tangy Herb Vinaigrette

Karry Hosford
Yield 4 servings (serving size: 2 cups)
Make the dressing ahead and chill it in the refrigerator, but add the herbs just before tossing the salad.

Ingredients

  • Dressing:
  • 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
  • Salad:
  • 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

Nutrition 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

How to Make It

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

  2. 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.