Spring Greens with Dijon Vinaigrette
Recipe from Diabetic Living

A simple mustard dressing is tossed with lettuce and lots of fresh basil for this light side dish.


Spring Greens with Dijon Vinaigrette

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Ingredients
  • 1/3  cup
    hazelnut, walnut, or olive oil
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  • 1/3  cup
    white wine vinegar
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  • 1  tablespoon
    Dijon-style mustard
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  • 1  teaspoon
    dried herbes de Provence, crushed
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  • 1/4  teaspoon
    sea salt or regular salt
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  • 2  8- to 10-ounce packages
    torn mixed salad greens (about 16 cups)
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  • 2  cups
    lightly packed small or torn large fresh basil leaves (2 ounces)
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  • 1  medium
    cucumber, halved lengthwise and thinly sliced (2 cups)
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  • 6 
    radishes, thinly sliced (3/4 cup)
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  •  
    Cracked black pepper
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  •  
    Purchased croutons (optional)
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Directions
1.
In a screw-top jar, combine oil, vinegar, mustard, herbes de Provence, and salt. Cover; shake well. Set aside.
2.
In a very large salad bowl, toss together greens, basil, cucumber, and radishes. Add dressing; toss to coat. Sprinkle with cracked black pepper. If desired, top with croutons. Makes 20 (about 1-cup) servings.

Make-Ahead Hints
Dressing may be prepared and chilled up to 3 days ahead; let stand at room temperature for 1 hour before using. Shake well before using. The salad ingredients, without dressing, may be combined and chilled for up to 4 hours before serving.
Nutrition information
Calories 41, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 43 mg, Carbohydrate 2 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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