Field Greens Salad

Yield: 2 servings (serving size: 1 salad)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 31%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Protein: 1.6g
  • Carbohydrate: 6.7g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 197mg
  • Calcium: 9mg


  • 2 teaspoons rice vinegar
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • Dash of freshly ground black pepper
  • 3 cups field or mesclun greens
  • 3/4 cup seeded, coarsely chopped yellow or red tomato
  • 2 small radishes, thinly sliced
  • 2 tablespoons finely chopped red onion


  1. 1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Add greens and remaining 3 ingredients; toss well. Divide salad between 2 individual serving plates.
  2. Note: Red wine vinegar may be used in place of rice vinegar, if desired.
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