PREP TIME: 15 MINUTES TOTAL TIME: 15 MINUTES MAKES 4 SERVINGS MUFA: CANOLA OIL MAYONNAISE PREP TIME: 15 MINUTES TOTAL TIME: 15 MINUTES MAKES 4 SERVINGS MUFA: CANOLA OIL MAYONNAISE
This dressing, invented in the 1920s, is a California classic. Our version is a little lighter than the original, but every bit as delicious. Top with our Parmesan-Pepper Croutons, if you like.
½ cup 2% plain Greek yogurt
¼ cup canola oil mayonnaise
¼ cup chopped fresh parsley
2 scallions, chopped
1 tablespoon white wine vinegar
1 tablespoon chopped fresh tarragon
1 clove garlic, minced
Pinch of salt
1 container (7 ounces) mixed baby greens
1 cup grape tomatoes, halved
1 cup baby carrots
½ hothouse (seedless) cucumber, halved lengthwise and cut crosswise into half moons
¼ cup sliced radishes
¼ cup Parmesan-Pepper Croutons (optional)
1. In a food processor, combine the yogurt, mayonnaise, parsley, scallions, vinegar, tarragon, garlic, and salt. Pulse until smooth.
2. In a large bowl, combine the greens, tomatoes, carrots, cucumber, and radishes. Add the dressing and toss to coat well. Top with the croutons, if using.
Nutrition per serving: 160 calories, 5 g protein, 10 g carbohydrates, 12 g total fat, 1 g saturated fat, 3 g fiber, 208 mg sodium
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Serve with 4 ounces thinly sliced broiled flank steak (218) and 1 cup steamed asparagus (40). TOTAL MEAL: 418 calories |
Homemade croutons are easy to make. Cut 2 slices (1½ ounces each) gluten-free 7-grain sandwich bread into ¾″ cubes. In a medium nonstick skillet over medium heat, warm 1 tablespoon olive oil. Toast the bread cubes for 2 to 3 minutes, shaking the pan occasionally, or until golden brown. Transfer the croutons to a medium bowl and toss with 2 teaspoons grated Parmesan cheese, ¼ teaspoon ground black pepper, and a pinch of coarse salt. Makes 1 cup. One serving (¼ cup croutons) adds 9 calories, 1 g protein, 14 g carbohydrates, 5 g total fat, 0.5 g saturated fat, 2 g fiber, and 160 mg sodium to your meal.