Make Ahead, Quick Fix
Mixed Greens Salad with Dijon Vinaigrette
Prep Time: 15 Minutes Start to Finish: 15 Minutes 6 servings
- Vinaigrette
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- ½ teaspoon sugar
- 3 tablespoons olive oil
- Dash salt and pepper
- Salad
- 1 bag (5 oz) mixed spring greens
- 1 cup grape tomatoes, cut lengthwise in half
- 1 cup sliced seeded peeled cucumber
- 1 cup sliced halved red onion
1 In small bowl, mix mustard, vinegar and sugar with whisk. Gradually add oil, beating constantly until well blended. Season to taste with salt and pepper.
2 In large bowl, gently toss greens, tomatoes, cucumber and onion. Pour vinaigrette over salad; toss gently to mix. Serve immediately.
1 Serving: Calories 90; Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 95mg; Total Carbohydrate 5g (Dietary Fiber 1g); Protein 1g Exchanges: 1 Vegetable, 1½ Fat Carbohydrate Choices: ½
Make-Ahead Magic You can make the dressing up to 24 hours in advance; cover and refrigerate. Stir before using. You also can slice the cucumber and onion and refrigerate in resealable food-storage plastic bags, making it even quicker to get the salad on the table when you’re ready!
Kitchen Secrets Do you stay away from red onions because the flavor is too strong? After cutting the onions, place them in a small bowl of cold water to help mellow the flavor. Let stand at room temperature 30 minutes, or cover and refrigerate up to 24 hours. Drain and pat dry before using.
