Cabbage and Mixed Greens Salad with Tangy Herb Vinaigrette

Cabbage and Mixed Greens Salad with Tangy Herb Vinaigrette Recipe
Karry Hosford
Make the dressing ahead and chill it in the refrigerator, but add the herbs just before tossing the salad.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

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

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

Preparation

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.

Note:

Sandra Granseth,

March 2004
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