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 Cooking Light

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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

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