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Crisp Side Salad

"The light dressing Craig Miller serves over his crunchy combination of colorful salad fixings contains just a hint of sweetness. "I like to make the dressing ahead to let the flavors blend," remarks the Torrance, California cook.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    4 servings

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar
  • 4 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups torn salad greens
  • 3/4 cup sliced zucchini
  • 2 medium carrots, sliced
  • 2 celery ribs, sliced
  • 2 green onions, sliced
  • 1/4 cup seasoned croutons
  • 1 tablespoon whole almonds, toasted
  • 1 tablespoon sesame seeds, toasted

Directions

  • In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well.
  • In a large salad bowl, combine the greens, zucchini, carrots, celery and onions. Drizzle with dressing and toss to coat. Top with the croutons, almonds and sesame seeds.
Nutrition Facts
1 cup: 204 calories, 16g fat (2g saturated fat), 0 cholesterol, 382mg sodium, 14g carbohydrate (8g sugars, 4g fiber), 3g protein.

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