Greens with honey mint vinaigrette
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Assorted greens; torn |
| 1 | Carrot; thinly sliced | |
| 2 | teaspoons | Toasted sesame seeds |
| ¼ | cup | White wine vinegar |
| 1 | tablespoon | Fresh mint; chopped -or- |
| 1 | teaspoon | Dried mint |
| 1 | tablespoon | Liquid honey |
| 1 | teaspoon | Poppy seeds |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅓ | cup | Vegetable oil |
Directions
DRESSING
Date: Mon, 22 Apr 1996 17:36:45 -0400 From: Wendy Lockman <wlockman@...> [Dressing makes enough for 2 salads, refrigerate for future use.] Dressing: In small bowl, whisk together vinegar, mint, honey, poppy seeds, salt and pepper; gradually whisk in oil. [If using dried mint, let stand for 1 hour.]
Refrigerate half of the dressing in covered jar for up to 1 week.
In salad bowl, toss greens with remaining dressing to coat evenly. Scatter carrot over top; sprinkle with sesame seeds.
Per serving: about 150 calories, 2 g protein, 13 g fat, 7 g carbohydrate Source: Canadian Living magazine, Feb 95 Presented in article by Donna Paris "Easy Recipes: It's a Honey of a Country" [-=PAM=-] PA_Meadows@...
MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #114
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .