Mixed Greens with Fennel and Red Bell Pepper
(makes 6 servings)
|8||cups mixed greens, about 1/2 pound (240 g), rinsed and crisped|
|1||fennel bulb, about 1 pound (480 g), sliced crosswise|
|1||medium red bell pepper, 5 ounces (150 g), cored, seeded, and sliced into rings|
|3||tablespoons (45 ml) olive oil|
|2||1/2 tablespoons (37.5 ml) balsamic vinegar|
|1||tablespoon (15 ml) water|
|1/2||teaspoon (2.5 ml) crushed dried basil|
|1||teaspoon (5 ml) Dijon mustard|
|freshly ground pepper|
- Place the mixed greens in a salad bowl and top with the fennel and red pepper rings.
- In a measuring cup, whisk together the dressing ingredients. Just before serving, drizzle over salad and toss.
|Per serving:||109 calories (55% calories from fat), 2 g protein, 7 g total fat (1.0 g saturated fat), 11 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 81 mg sodium|
|Exchanges:||2 vegetable, 1 1/2 fat|