| 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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