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The Heartland Spa Salad Greens with Cranberry Vinaigrette Dressing Barb Peters, Chef at The Heartland Spa 4 teaspoons cranberry juice cocktail 1 teaspoon extra-virgin olive oil 1/2 teaspoon sugar 1/2 teaspoon Dijon mustard 1/2 teaspoon red wine vinegar 1/8 teaspoon salt 1/8 teaspoon pepper 2 cups torn romaine lettuce 1/2 cup julienne-cut zucchini Combine first 7 ingredients in a small bowl; stir well with a whisk. Combine lettuce and zucchini in a bowl; add vinaigrette, and toss salad well. Calories,46; Fat,2.5g Yields: 2 servings (1 1/4 cups)
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