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Fall Green Salad

Yield 8 servings (serving size: 1 cup)
Using three types of lettuce lends a variety of textures and flavors to this simple salad.

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

Nutrition 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

How to Make It

  1. 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.

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