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Fall Green Salad

Fall Green Salad

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

Cooking Light OCTOBER 2004

  • Yield: 8 servings (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 24%
  • Fat: 1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.4g
  • Carbohydrate: 5.9g
  • Fiber: 1.4g
  • Cholesterol: 2mg
  • Iron: 0.5mg
  • Sodium: 145mg
  • Calcium: 80mg
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Fall Green Salad recipe

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