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Mixed-Greens Salad with Honey-Lime Vinaigrette

 8 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 8
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A Betty Crocker cookbook shares a low-carb recipe! This gem, powered by vitamins A and C, is ready in just 15 minutes.

Ingredients

Vinaigrette

1/4
cup olive or vegetable oil
1 1/2
tablespoons chopped fresh cilantro
3
tablespoons lime juice
1
tablespoon honey
3/4
teaspoon ground cumin
1/4
teaspoon salt
1/8
teaspoon pepper
1
or 2 cloves garlic, finely chopped

Salad

8
cups bite-size pieces mixed salad greens
1
cup raspberries
1/2
small jicama, peeled, cut into julienne strips (1 cup)
2
medium green onions, sliced (2 tablespoons)
Lime wedges, if desired

Directions

  • 1 In tightly covered container, shake vinaigrette ingredients. Shake again before using.
  • 2 In large bowl, toss salad greens, raspberries, jicama, onions and vinaigrette. Just before serving, squeeze juice from lime wedges lightly over salad.

Expert Tips

You will need to purchase 3 limes for 3 tablespoons of juice. To get the most juice from each lime, roll it around on the countertop a few times while applying gentle pressure, or pop it in the microwave for a few seconds.

Make the vinaigrette up to a couple of days ahead of time and refrigerate it. Shake before serving.

Use a small cookie cutter to cut the jicama into cactus shapes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
95mg
4%
Potassium
240mg
7%
Total Carbohydrate
9g
3%
Dietary Fiber
3g
13%
Sugars
4g
Protein
1g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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