Fresh Herb and Baby Greens Salad with Tangy Vinaigrette
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Fresh Herb and Baby Greens Salad with
Tangy Vinaigrette November, 2004 Serves 8 / Offering green salad with a holiday meal evokes life’s freshness and vitality. Aside from sparking the palate, the ginger, coriander, and cumin in the zippy dressing promote good digestion. 1 head butter lettuce or other tender, flavorful lettuce 1 generous handful mixed baby greens 1/4 cup fresh basil leaves, torn 1/4 cup fresh cilantro leaves 2 tablespoons coarsely chopped fresh dill 1/2 cup grated carrots 1/2 cup grated raw beets Tangy Vinaigrette 3 tablespoons fresh lime juice 2 teaspoons paprika 2 teaspoons ground coriander 2 teaspoons natural stone-ground mustard 2 teaspoons minced fresh ginger 2 teaspoons honey 1 teaspoon ground cumin 1 small clove garlic, minced Salt and freshly ground black pepper, to taste 3/4 cup extra-virgin olive oil or sunflower oil 1. To make vinaigrette, whisk together all ingredients except oil in a small bowl until well-combined. Slowly whisk in oil, beating constantly to emulsify. Refrigerate until ready to use. 2. Combine lettuce, greens, and fresh herbs in a large bowl and toss gently. Divide among serving plates and top with grated carrot and beets. Drizzle with dressing. (If using a salad bowl, add grated carrots and beets before tossing with dressing.) PER SERVING (with 2 teaspoons dressing): 74 cal, 69% fat cal, 6g fat, 1g sat fat, 0mg chol, 2g protein, 5g carb, 1g fiber, 12mg sodium |
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