All-You-Can-Eat Salad with Lemon-Basil Vinaigrette

Author:
Publish date:
Social count:
0

This supernutritious salad is just what you want toward the end of the work week. Get creative with your favorite greens, and take advantage of the opportunity to throw in leftovers from other recipes, such as extra ginger-carrot broccoli from the bento box and roasted vegetables from the Grilled Vegetable Wrap.

  • servingServings

Ingredients

Salad

  • 1 head leaf or red leaf lettuce, torn into bite-sized pieces, or 4 cups mesclun mix
  • 1 small head radicchio, torn into bite-sized pieces (2 cups)
  • 1/2 cup jicama cubes
  • 1/2 cup fresh peas or frozen peas, thawed
  • 1/2 cup slivered almonds

Lemon-Basil Vinaigrette

  • 1/4 cup lemon juice
  • 2 tsp. Dijon mustard
  • 1 clove garlic, minced (1 tsp.)
  • 1/4 cup olive oil
  • 1/4 cup fresh basil leaves, finely chopped

Preparation

1. To make Salad: toss together all ingredients in large bowl.

2. To make Lemon-Basil Vinaigrette: Whisk together lemon juice, mustard, and garlic in small bowl. Whisk in oil and basil.

3. To serve: top 2 1/2 cups Salad with 1 Tbs. Lemon-Basil Vinaigrette.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 185
  • Carbohydrate Content: 17 g
  • Fat Content: 12 g
  • Fiber Content: 7 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 83 mg
  • Sugar Content: 6 g