Four Leaf Salad with Mint Vinaigrette
(makes 4 servings)
|12||leaves red leaf lettuce|
|8||leaves Boston lettuce|
|8||fresh spinach leaves, stems removed|
|1/2||small head of curly endive|
|2||tablespoons (30 ml) white wine vinegar|
|1||teaspoon (5 ml) finely grated lemon zest|
|1||tablespoon (15 ml) minced fresh mint|
|2||tablespoons (30 ml) olive oil|
|strips of lemon zest for garnish (optional)|
- Wash and dry the salad greens. Tear into bite-size pieces. Combine in a medium salad bowl.
- In a small bowl, combine vinegar, lemon zest, and mint. Whisk in olive oil. Drizzle over greens and toss.
- Divide salad between 4 salad plates, and, if using, garnish each with strips of lemon zest.
|Per serving:||88 calories (66% calories from fat), 2 g protein, 7 g total fat (1.0 g saturated fat), 6 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 46 mg sodium|
|Diabetic exchanges:||1/2 carbohydrate (1 vegetable), 1 1/2 fat|