Muffins and Bread
Soup and Salads
Salad Greens with Honey Mustard Dressing
7 cups romaine lettuce, torn into bite-size pieces
7 cups loose-leaf lettuce, torn into bite-size pieces
2 cups shredded red cabbage
1 cup shredded carrots
2/3 cup raisins
Combine the above ingredients in a large bowl. Cover with plastic wrap and refrigerate.
Makes approximately 18 cups of salad.
1 tablespoon sugar
1 tablespoon honey mustard
1 garlic clove, minced
1/4 cup white wine vinegar
2 tablespoons olive oil
1 ounce (2 tablespoons) water
Combine the above ingredients in a container and mix well. Toss with salad just before serving. Note: Dressing should be made close to the time of serving and refrigerated until use. Unused salad dressing cannot be saved.
Makes five ounces or 10 tablespoons of dressing.
Copyright 2002 Joan Salge Blake, MS, RD, LDN.
Nutrition Information Per 1 Cup Salad with Dressing
Fat: 1.5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 18 mg
Dietary Fiber: 1 g