Greenback Salad Recipe
Make a playful attempt at recouping some of your tax payments with this salad. A quick-and-easy vinaigrette dressing adds a pleasant tang to any mixture of salad greens and ingredients.—Betty Jean Jordan, Monticello, Georgia
TOTAL TIME: Prep/Total Time: 10 min. YIELD:8 servings
- 4 teaspoons Dijon mustard
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup vegetable oil
- 1/2 cup finely chopped onion
- 1/2 cup minced fresh parsley
- 8 cups torn salad greens
- 1. In a small bowl, whisk the mustard, vinegar, salt and pepper. Slowly add oil while whisking. Stir in onion and parsley. Place the greens in a large salad bowl; drizzle with dressing and toss to coat. Yield: 8 servings (1 cup dressing).
1 serving (1 each) equals 140 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 227 mg sodium, 4 g carbohydrate, 2 g fiber, 1 g protein.
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