Yield: 1 serving
Sometimes simple is best, especially when the salad will be followed by a more elaborate meal.
- 2 cups torn red leaf, green leaf, or romaine lettuce or mesclun
- 1 tablespoon Classic Vinaigrette
- 4 thin slices Roma tomato, cucumber, or carrot, for garnish
- salad spinner
- measuring cups
- measuring spoons
- medium bowl
- serving plate
Put the lettuce and vinaigrette in a medium bowl and toss gently. Transfer to a serving plate. Garnish with the tomato. Serve immediately.
Per serving: calories: 88, protein: 1 g, fat: 8 g, carbohydrate: 3 g, fiber: 1 g, sodium: 67 mg
Green Salad with Berries or Grapes: Omit the tomato. Top with 1/4 cup of fresh blueberries, raspberries, sliced strawberries, or halved seedless grapes.
Green Salad with Dried Fruits: Omit the tomato. Top with 1 tablespoon of dried cranberries, dried cherries, sliced medjool dates, or golden or dark raisins. If using dried cranberries, dried cherries, or raisins, soak them in water for 10 minutes to plump, then drain well.