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Mixed Greens with Garlic-Basil Vinaigrette

 Mixed Greens with Garlic-Basil Vinaigrette
"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
2 ServingsPrep/Total Time: 20 min.

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.