Greens with Herb Dressing Recipe

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Greens with Herb Dressing Recipe
Greens with Herb Dressing Recipe photo by Taste of Home
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Greens with Herb Dressing Recipe

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5 1 1
Publisher Photo
Suggested by field editor Marian Platt of Sequim, Washington, this light, savory herb dressing is a refreshing topper for mixed salad greens.
MAKES:
8 servings
TOTAL TIME:
Prep/Total TIme: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total TIme: 10 min.

Ingredients

  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 2 teaspoons lemon or lime juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • Dash pepper
  • 8 cups torn mixed salad greens

Directions

In a jar with tight-fitting lid, combine the first eight ingredients; shake well. Place the greens in salad bowl. Drizzle with dressing; toss to coat. Serve immediately. Yield: 8 servings.
Originally published as Greens with Herb Dressing in Taste of Home June/July 2000, p16

Nutritional Facts

1 cup: 102 calories, 10g fat (0 saturated fat), 0 cholesterol, 119mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 fat.

  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 2 teaspoons lemon or lime juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • Dash pepper
  • 8 cups torn mixed salad greens
  1. In a jar with tight-fitting lid, combine the first eight ingredients; shake well. Place the greens in salad bowl. Drizzle with dressing; toss to coat. Serve immediately. Yield: 8 servings.
Originally published as Greens with Herb Dressing in Taste of Home June/July 2000, p16

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Myhusbandisthecook User ID: 20052 231971
Reviewed Aug. 29, 2015

"Everyone at dinner tonight (Aug 29/15) absolutely loved this dressing. I served it on freshy leaf lettice, cucucmbers, tomatoes from our garden and a few thin slices of red onion. Delicious. Great recipe."

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