Baby Greens with Creamy Pesto Dressing
Recipe from
Better Homes and Gardens
For a quick fresh green salad to serve with nearly any main dish, quickly mix these four ingredients. Make and store the dressing, refrigerated, up to one week.
Servings:
Makes 3 to 4 servings.
Total Time:
10 mins
Ingredients
-
1/2 cupmayonnaise or salad dressingsee savings
-
1/4 cuprefrigerated purchased pestosee savings
-
Buttermilk (about 1/3 cup)see savings
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1 6-to 8-ouncepackage baby greenssee savings
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Directions
1.
For salad dressing, in a small bowl stir together mayonnaise or salad dressing and pesto. Add enough buttermilk until mixture is desired consistency. Cover and store dressing in the refrigerator for up to 1 week.
2.
For baby greens, rinse and pat dry. Cover and refrigerate.
3.
To serve, toss baby greens with dressing. Makes 3 to 4 servings.
Nutrition information
Per serving: Calories 79, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 74 mg, Carbohydrate 1 g, Fiber 0 g, Protein 1 g. Percent Daily Values are based on a 2,000 calorie diet.
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