Mixed Greens with Garlic-Basil Vinaigrette Recipe

Mixed Greens with Garlic-Basil Vinaigrette Recipe photo by Taste of Home

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"Almonds add flavor, texture and crunch—plus a bit of extra nutrition—to this tart , cranberry-studded t salad. For a special meal, I like to serve it with Cornish game hens, wild rice and broiled asparagus. " —Dawn Bryant Thedford, Nebraska

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Mixed Greens with Garlic-Basil Vinaigrette Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

Ingredients

3 tablespoons olive oil
1 tablespoon raspberry vinegar
1 tablespoon chopped fresh basil
2 teaspoons brown sugar
1/2 teaspoon Dijon mustard
1 garlic clove, minced
Dash pepper
3 cups torn mixed salad greens
2 tablespoons chopped dried cranberries
2 tablespoons sliced almonds, toasted

Directions

In a small bowl, whisk the oil, vinegar, basil, brown sugar, mustard, garlic and pepper. Divide salad greens between two plates; drizzle with dressing. Sprinkle with cranberries and almonds. Yield: 2 servings.

Nutritional Facts 1-1/2 cups dressed salad equals 274 calories, 23 g fat (3 g saturated fat), 0 cholesterol, 54 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Mixed Greens with Garlic-Basil Vinaigrette in Taste of Home June/July 2008, p14