Cabbage and Mixed Greens Salad with Tangy Herb Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 34%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.3g
  • Carbohydrate: 10.7g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 197mg
  • Calcium: 53mg

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

  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.
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