I'd give the recipe a 4 for ease, taste, and presen-tation. But the dressing was not tasty to me. Add another dressing and you have a winner. I also think the calories were mostly in the dressing. I divided it in two, and had salad for two people for two nights. Good for every day and pretty enough for special occasions. I served it with grilled tuna and some pretty frozen vegetables.
Green Salad with Hot Paprika Garlic Dressing
Yield: 8 Servings
Cost per Serving: $1.90
Recipe from
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Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 188
- Fat: 19g
- Saturated fat: 0g
- Protein: 1g
- Carbohydrate: 6g
- Fiber: 2g
- Cholesterol: 0mg
- Sodium: 81mg
Ingredients
- Salad:
- 1 (9 oz.) bag baby romaine
- 1 pint cherry tomatoes, each cut in half
- 1 cucumber, sliced
- 1 yellow bell pepper, seeded and sliced
- Dressing:
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 tablespoon hot paprika
- 1 teaspoon Dijon mustard
- 1 clove garlic, crushed
- Salt and pepper
- 2/3 cup olive oil
Preparation
- Make salad: Toss salad ingredients in a bowl.
- Make dressing: In a blender, mix juice, honey, paprika, mustard, garlic, salt and pepper until smooth. Drizzle in oil while blending. Toss salad with 3 Tbsp. dressing; refrigerate leftover.
Green Salad with Hot Paprika Garlic Dressing Recipe at a Glance
- COURSE: Appetizers, Main Dishes, Salad Dressings, Salads, Side Dishes/Vegetables
- CONVENIENCE: Entertaining, No-Cook, Family
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- COOKING METHOD: Blender
- PUBLICATION: All You
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