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Photo: John Autry and Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: John Autry and Randy Mayor; Styling: Leigh Ann Ross

Greens and Sherry Vinaigrette

Cooking Light OCTOBER 2011

  • Yield: Serves 6 (serving size: about 1 1/2 cups)
  • Total:40 Minutes

Ingredients

  • 2 tablespoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups mixed salad greens

Preparation

Combine vinegar, olive oil, Dijon mustard, salt, and pepper in a large bowl; stir well with a whisk. Add mixed salad greens; toss gently to coat.

Nutritional Information

Amount per serving
  • Calories: 55
  • Fat: 4.5g
  • Saturated fat: 0.6g
  • Sodium: 135mg
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Greens and Sherry Vinaigrette recipe

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