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Mixed Greens with Tangy Dressing Recipe
Mixed Greens with Tangy Dressing Recipe photo by Taste of Home

Mixed Greens with Tangy Dressing Recipe

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When we have guests, I whip up this salad. Prepared mustard makes the salad dressing zesty. If you like, try replacing the olive oil with pickle juice for an even lighter version. This may sound like a unique substitution, but if you want to lose weight, it pays to do a little experimenting in the kitchen.—Betsy Larimer, Somerset, Pennsylvania
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 3 cups mixed salad greens
  • 2 medium carrots, sliced
  • 1/2 cup sliced fresh mushrooms
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup frozen peas, thawed
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons prepared mustard
  • 2 teaspoons honey
  • 1-1/2 teaspoons minced fresh basil

Nutritional Facts

1-1/4 cups equals 92 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 257 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


  1. In a salad bowl, toss the salad greens with the carrots, mushrooms, olives and peas. In a small bowl; whisk the oil, vinegar, mustard, honey and basil. Drizzle over salad; toss to coat. Yield: 4 servings.
Originally published as Mixed Greens with Tangy Dressing in Light & Tasty February/March 2005, p15

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