Four Leaf Salad with Mint Vinaigrette
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(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 |
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