Mixed Greens with Sun-Dried Tomato Vinaigrette

Yield: 8 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 41%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.9g
  • Carbohydrate: 5.5g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 118mg
  • Calcium: 38mg

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

  1. 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.
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