Greens Tossed with Sherry-Fig Vinaigrette

Serve the extra dressing with grilled seafood or pork tenderloin.

Yield: 8 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 71
  • Calories from fat: 28%
  • Fat: 2.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.1g
  • Carbohydrate: 9.4g
  • Fiber: 1.9g
  • Cholesterol: 9mg
  • Iron: 1.4mg
  • Sodium: 266mg
  • Calcium: 54mg


  • 1/2 cup chopped prosciutto
  • 1/2 cup diced red onion
  • 8 cups torn romaine lettuce
  • 1 (6-ounce) package fresh baby spinach
  • 1 cup Sherry-Fig Vinaigrette


  1. Cook prosciutto in a medium skillet over medium heat 3 minutes or until crisp. Add onion to pan; cook 1 minute. Combine prosciutto mixture, romaine, and spinach in a large bowl. Add 1 cup Sherry-Fig Vinaigrette; toss well.
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