| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | La times, Latimes1 | 4 | Servings | |
INGREDIENTS
| 1/2 | T | Balsamic vinegar |
| 1 1/2 | T | Olive oil |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 1 | Baby salad greens, 4 1/2 oz | |
| or 1/3 pound baby greens |
INSTRUCTIONS
Combine vinegar, oil, salt and pepper in bowl. Whisk and set aside. Wash and drain salad greens well if buying in bulk. Refrigerate. Toss greens with vinaigrette just before serving. Yields 4 servings. Each serving: 51 calories; 445 mg sodium; 0 cholesterol; 5 grams fat; 1 gram carbohydrates; 0 protein; 0.20 gram fiber Recipe Source: Los Angeles Times - 01-06-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 47
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 145.9mg
Potassium: 3.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g