Mixed Greens Salad with Honey-Orange Dressing
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 24
- Calories from fat: 8%
- Fat: 0.2g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 1.1g
- Carbohydrate: 5.3g
- Fiber: 1.1g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 97mg
- Calcium: 26mg
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.
Mixed Greens Salad with Honey-Orange Dressing Recipe at a Glance
- COURSE: Salads
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- PUBLICATION: Cooking Light
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