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
More From Cooking Light
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
Ingredients
- 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
Preparation
- 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.
Greens Tossed with Sherry-Fig Vinaigrette Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
More Recipes for Salads
-
Mixed Greens with Walnut-Fig Vinaigrette
Coastal Living -
Roasted Fig and Arugula Salad
Cooking Light -
Grilled Fig, Prosciutto, and Chèvre Salad
Coastal Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy