Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Make the dressing ahead and chill it in the refrigerator, but add the herbs just before tossing the salad.

Recipe by Cooking Light March 2004

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine first 10 ingredients, stirring well with a whisk.

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  • To prepare salad, combine the salad greens, cabbage, tomatoes, and onions in a large bowl. Drizzle dressing mixture over salad mixture; toss gently to coat. Serve immediately.

Nutrition Facts

72 calories; calories from fat 34%; fat 2.7g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.4g; protein 2.3g; carbohydrates 10.7g; fiber 3.6g; iron 1.3mg; sodium 197mg; calcium 53mg.
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