A homemade Mustard Vinaigrette tops this classic Herb Salad that is high in flavor but low on calories. Pre-packaged salad takes this side dish from the kitchen and to the table in five minutes.

Katherine Cobbs
Recipe by Cooking Light May 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, orange juice, mustard, and salt; whisk in olive oil. Pour over herb salad; toss to coat.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

61 calories; fat 6.8g; saturated fat 0.9g; sodium 192mg.
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