Cherry Tomato and Herb Salad

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

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Nutritional Information

Amount per serving
  • Calories: 41
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.3g
  • Carbohydrate: 4.4g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 114mg
  • Calcium: 31mg

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. 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.
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