| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
La times, Latimes1 |
4 |
servings |
INGREDIENTS
| 1/2 |
tb |
Balsamic vinegar |
| 1 1/2 |
tb |
Olive oil |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
pk |
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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