Mixed Greens with Sun-Dried Tomato Vinaigrette

recipe

Yield:

8 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 44
Caloriesfromfat 41 %
Fat 2 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 1.9 g
Carbohydrate 5.5 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 118 mg
Calcium 38 mg

Ingredients

1/4 cup sun-dried tomatoes, packed without oil (about 6)
1/2 cup boiling water
1 cup chopped seeded peeled tomato
2 tablespoons balsamic vinegar
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
12 cups mixed salad greens
1 cup shredded carrot (about 2)

Preparation

Combine sun-dried tomatoes and boiling water in a bowl; let stand 30 minutes. Drain, reserving water; chop sun-dried tomatoes. Combine sun-dried tomatoes, 1 cup chopped tomato, vinegar, and garlic in a blender; process until smooth. Add reserved tomato liquid, oil, salt, and pepper; process until smooth. Combine greens and carrot in a large bowl; add vinaigrette. tossing well.

Note:

Jim Thorton,

October 1998
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