Salad Greens With Cranberry Vinaigrette

2 Reviews
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Yield
2 servings (serving size: 1 1/4 cups)
Kathleen Desmond Stang
November 1997
RECIPE BY Cooking Light

Ingredients

  • 4 teaspoons cranberry juice cocktail
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon red wine vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups torn romaine lettuce
  • 1/2 cup julienne-cut zucchini

Nutritional Information

  • Calories 46
  • Caloriesfromfat 49%
  • Fat 2.5g
  • Satfat 0.3g
  • Monofat 1.7g
  • Polyfat 0.3g
  • Protein 1.3g
  • Carbohydrate 5.1g
  • Fiber 1.1g
  • Cholesterol 0.0mg
  • Iron 0.8mg
  • Sodium 190mg
  • Calcium 26mg

How to Make It

Step 1

Combine first 7 ingredients in a small bowl; stir well with a whisk.

Step 2

Combine lettuce and zucchini in a bowl; add vinaigrette, and toss salad well.

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