Mixed Greens and Tomatoes With Raspberry Vinaigrette

By Marian Burros

Published April 15, 1997

Total Time
10 minutes
Rating
5(5)
Comments
Read comments

Featured in: Zucchini Penne, Via Shortcuts

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 servings

  • 2 ounces mixed greens, like mesclun

  • 2 small tomatoes, if good and ripe; otherwise omit

  • 1 teaspoon olive oil

  • 2 teaspoons raspberry vinegar

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

4 grams carbs; 42 calories; 2 grams monosaturated fat; 2 grams fat; 1 gram fiber; 13 milligrams sodium; 1 gram protein; 3 grams sugar

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.

Powered by

Preparation

  1. Step 1

    Wash the greens; drain and dry. Cut up the tomatoes, if using.

  2. Step 2

    In serving bowl, whisk the oil and vinegar together.

  3. Step 3

    Stir the greens and optional tomatoes into the dressing.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
5 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Melanie

This was a simple baseline for a salad that can add any spice or toppings to. I added goat cheese, chopped hazelnuts, and salt and pepper.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.