Fall Green Salad

recipe
Using three types of lettuce lends a variety of textures and flavors to this simple salad.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 38
Caloriesfromfat 24 %
Fat 1 g
Satfat 0.6 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 2.4 g
Carbohydrate 5.9 g
Fiber 1.4 g
Cholesterol 2 mg
Iron 0.5 mg
Sodium 145 mg
Calcium 80 mg

Ingredients

Vinaigrette:
1/4 cup water
3 tablespoons fresh lemon juice
1/2 teaspoon cornstarch
1 tablespoon honey
1/2 teaspoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
Salad:
4 cups torn curly leaf lettuce
4 cups torn romaine lettuce
3 cups trimmed arugula
1/2 cup thinly sliced red onion

Preparation

To prepare the vinaigrette, combine water, juice, and cornstarch in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat; cook 1 minute, stirring frequently. Remove from heat. Stir in honey, vinegar, salt, and pepper. Place in a blender or food processor. Add cheese, and process until well blended. Cool to room temperature.

To prepare salad, combine lettuces and onion in a large bowl. Drizzle with vinaigrette, tossing gently to combine. Serve immediately.

Note:

Kathryn Conrad,

October 2004
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