Assorted Salad Greens with Balsamic Vinegar
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4 1/2 cups any combination of salad greens (red leaf lettuce, spinach, Boston lettuce, endive)
1/4 cup fresh basil leaves
2 fresh tomatoes, chopped
Balsamic vinegar, to taste
Freshly ground black pepper, to taste
Wash and thoroughly dry the combination of leaves.
Add just enough balsamic vinegar to satisfy your taste. You may like mixing Equal or Splenda with the vinegar before adding it to the greens.
Top with freshly ground pepper.
Yield: 4 servings
Nutritional Analysis (per serving):
Fat: 0 g
Cholesterol: 0 mg
Protein: 2 g
Fiber: 2 g
Sodium: 21 mg
Recipe provided by Kathy Duran-Thal, RD, Cooper Wellness