| 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 | tb | Dijon mustard |
| 1 | tb | Water |
| 1/4 | ts | Sugar |
| 1/4 | ts | 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
1. 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. 2. 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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