Baby Greens with Creamy Pesto Dressing Recipe
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For a quick fresh green salad to serve with nearly any main dish, quickly mix these four ingredients. Make and store the dressing, refrigerated, up to one week.
Ingredients
- 1/2 cup mayonnaise or salad dressing
- 1/4 cup refrigerated purchased pesto
- Buttermilk (about 1/3 cup)
- 1 6-to 8-ounce package baby greens
- For salad dressing, in a small bowl stir together mayonnaise or salad dressing and pesto. Add enough buttermilk until mixture is desired consistency. Cover and store dressing in the refrigerator for up to 1 week.
- For baby greens, rinse and pat dry. Cover and refrigerate.
- To serve, toss baby greens with dressing. Makes 3 to 4 servings.
- Nutrition facts are given per tablespoon of dressing:
- Calories 79, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 74 mg, Carbohydrate 1 g, Fiber 0 g, Protein 1 g.
- Percent Daily Values are based on a 2,000 calorie diet
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