Bitter Greens with Tarragon Vinaigrette and Pine Nuts

Name: Bitter Greens with Tarragon Vinaigrette and Pine Nuts
Yield: 2 servings (serving size: 2 cups)
Ingredients: 2 tablespoons white wine vinegar; 2 tablespoons plain fat-free yogurt; 1 tablespoon chopped fresh or 1 teaspoon dried tarragon; 2 teaspoons Dijon mustard; 2 teaspoons honey; 1 teaspoon olive oil; ⅛ teaspoon salt; ⅛ teaspoon black pepper; 5 cups mixed bitter greens; 1 tablespoon pine nuts, toasted

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Look for loose bitter greens in bins in the produce section of your supermarket, or create your own mix with watercress, endive, arugula, and radicchio. Just about any nut will work nicely in this salad; try it with hazelnuts for a holiday touch.

By Leslie Revsin

Recipe by Cooking Light December 2000

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Bitter Greens with Tarragon Vinaigrette and Pine Nuts

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Bitter Greens with Tarragon Vinaigrette and Pine Nuts

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

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