Taste of Home
Garden Salad with Lemon Dressing
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 4 servings.
I lightened up a tangy salad dressing by replacing some of the oil with lemon juice. The revamped dressing lends a refreshing twist to mixed greens, tomatoes, pepper rings and cucumbers slices.—Martha Pollock, Oregonia, Ohio
Ingredients
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8 cups torn salad greens
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1 cup grape or cherry tomatoes
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1 medium cucumber, sliced
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1 large sweet yellow or green pepper, cut into rings
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1/4 cup lemon juice
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4 teaspoons honey
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2 teaspoons minced chives
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1 teaspoon ground mustard
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons olive oil
Directions
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1.
In a large bowl, combine the salad greens, tomatoes, cucumber and pepper rings. In a small bowl, whisk the lemon juice, honey, chives, mustard, salt and pepper until blended. Gradually whisk in oil until dressing thickens. Drizzle over salad; toss to coat.
Nutrition Facts
2 cups: 143 calories, 8g fat (1g saturated fat), 0 cholesterol, 328mg sodium, 19g carbohydrate (0 sugars, 5g fiber), 4g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.
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