| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Side salads, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sweetened dried cranberries |
|
|
such as Craisins |
| 1/4 |
c |
Balsamic vinegar |
| 1/4 |
c |
Light mayonnaise |
| 1 |
T |
Dijon mustard |
| 1 |
T |
Water |
| 1/4 |
t |
Sugar |
| 1/4 |
t |
Black pepper |
| 2 |
|
Garlic cloves |
| 6 |
c |
Torn romaine lettuce |
| 1 |
c |
Seedless red grapes, halved |
| 1 |
c |
Thinly sliced cucumber |
| 1 |
c |
Fat-free plain or seasoned |
|
|
croutons |
| 1 |
c |
Thinly sliced red onion |
|
|
separated into rings |
INSTRUCTIONS
Combine cranberries and vinegar in a small bowl. Cover and let stand
30 minutes. Add the mayonnaise and the next 5 ingredients (mayonnaise
through garlic); stir well with a whisk. Cover and chill. Combine
lettuce and remaining ingredients in a large bowl; add dressing,
tossing gently to coat. Serve immediately. Yield: 6 servings (serving
size: 1 1/4 cups). NOTES : 2 points, recipe is easily halved, i used
unsweetened dried cranberries and just added a little bit more sugar
to the dressing. according to cooking light: 115 cals.; 3.1 g fat
(24% CFF); 1.7 g fiber Recipe by: cooking light Posted to EAT-LF
Digest by Diana Slade <dianaslade@mindspring.com> on May 13, 1999,
converted by MM_Buster v2.0l.
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