Mixed Greens Salad with Honey-Orange Dressing

recipe
The sweetness in the citrus-based dressing balances the bitterness of the radicchio. Prepare and refrigerate the dressing up to one day before the brunch; stir well, and toss with greens just before serving. This easy, all-purpose salad goes with almost any early summer dinner.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 24
Caloriesfromfat 8 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.1 g
Carbohydrate 5.3 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 97 mg
Calcium 26 mg

Ingredients

3 tablespoons fresh orange juice
1 tablespoon honey
2 teaspoons minced shallots
2 teaspoons white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups chopped romaine lettuce
4 cups torn radicchio
3 cups bagged baby spinach leaves

Preparation

Combine first 7 ingredients in a large bowl, stirring with a whisk. Add lettuce, radicchio, and spinach; toss gently to coat.

Note:

Cynthia Nicholson,

June 2005
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