Crisp Side Salad Recipe

Crisp Side Salad Recipe photo by Taste of Home

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"The light dressing Craig Miller serves over his crunchy combination of colorful salad fixings contains just a hint of sweetness. "I like to make the dressing ahead to let the flavors blend," remarks the Torrance, California cook.

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Crisp Side Salad Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

10 10

Ingredients

1/4 cup olive oil
2 tablespoons cider vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups torn salad greens
3/4 cup sliced zucchini
2 medium carrots, sliced
2 celery ribs, sliced
2 green onions, sliced
1/4 cup seasoned croutons
1 tablespoon whole almonds, toasted
1 tablespoon sesame seeds, toasted

Directions

In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well.
In a large salad bowl, combine the greens, zucchini, carrots, celery and onions. Drizzle with dressing and toss to coat. Top with the croutons, almonds and sesame seeds. Yield: 4 servings.

Nutritional Analysis: 1 cup equals 204 calories, 16 g fat (2 g saturated fat), trace cholesterol, 382 mg sodium, 14 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Crisp Side Salad in Quick Cooking May/June 1998, p12