Cherry Tomato and Herb Salad

recipe
Four kinds of chopped leaves give this simple salad complex taste.

Yield:

6 servings (serving size: about 1 2/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 41
Fat 2.6 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 1.3 g
Carbohydrate 4.4 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 114 mg
Calcium 31 mg

Ingredients

2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 cups torn Boston lettuce (about 2 large heads)
2 cups multicolored cherry tomatoes, halved
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme

Preparation

1. Combine first 6 ingredients in a small bowl, stirring with a whisk. Combine lettuce and remaining ingredients in a large bowl; toss gently to combine. Drizzle juice mixture over salad; toss gently to coat.

Maureen Callahan,

Cooking Light

August 2009
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