Mixed Greens with Herbed Balsamic Vinaigrette Recipe
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The fresh-tasting, low-carb vinaigrette goes well with the bitter greens and salty olives in this side-dish salad recipe.
Ingredients
- 1 pound spring greens mix (mesclun) (about 16 cups)
- 1 medium cucumber, halved lengthwise and sliced
- 4 plum tomatoes, sliced
- 3/4 cup pitted kalamata olives
- 1/4 cup snipped fresh chives
- 1 recipe Herbed Balsamic Vinaigrette (below)
- In a very large bowl, toss together greens, cucumber, plum tomatoes, olives, and chives. Drizzle Herbed Balsamic Vinaigrette over; toss gently to coat. Makes 14 servings.
- In a food processor or blender, combine 1/3 cup balsamic vinegar, 1/3 cup olive oil, 2 tablespoons fresh oregano leaves, and 2 cloves garlic, quartered. Cover and process or blend until well mixed. Season to taste with ground black pepper. Makes about 2/3 cup.
- Calories 76, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 86 mg, Carbohydrate 5 g, Fiber 1 g, Protein 1 g. Exchanges: Vegetable 1, Fat 1.
- Percent Daily Values are based on a 2,000 calorie diet
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