Greens With Raspberry Vinaigrette

By Marian Burros

Published June 3, 1997

Total Time
5 minutes
Rating
4(10)
Comments
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Ingredients

Yield:3 servings

  • 5 ounces mesclun or other baby greens

  • 1 teaspoon Dijon mustard

  • 2 tablespoons raspberry vinegar

  • 1 tablespoon walnut oil

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

1 gram carbs; 50 calories; 1 gram monosaturated fat; 3 grams polyunsaturated fat; 5 grams fat; 1 gram fiber; 32 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and dry greens.

  2. Step 2

    In serving bowl, whisk together mustard, vinegar and oil. Toss greens with dressing.

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