| Dressing: 2 kiwi fruits, peeled and coarsely chopped
3 tablespoons canola oil
2 tablespoons red wine vinegar or apple cider vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon white pepper Salad: 8 ounces mixed gourmet greens, such as radicchio,
endive, romaine, or red leaf lettuce
8 cherry tomatoes, halved
1/2 cucumber, sliced (peeled if waxed)
1 large carrot, peeled and shredded
| | To make the dressing, combine all dressing ingredients
in a blender or food processor fitted with a steel blade
and process until smooth, about 5 to 10 seconds. Pour
into a serving container and refrigerate until ready to use.To make the salad, arrange the greens, tomatoes,
cucumber, and carrot on 2 salad plates. Spoon
dressing over the top of each salad. Makes 2 servings. Per Serving with 1 Tablespoons Dressing:
100 Calories; 3g Protein, 4g Fat: /7g Carbohydrates,
Omg Cholesterol, 73mg Sodium 5g Fiber.
Courtesy of Vegetarian Times Vegetarian Entertaining |
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