Fall Green Salad

Using three types of lettuce lends a variety of textures and flavors to this simple salad.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• Vinaigrette:
• 1/4  cup  water
• 3  tablespoons  fresh lemon juice
• 1/2  teaspoon  cornstarch
• 1  tablespoon  honey
• 1/2  teaspoon  white wine vinegar
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese
• 
  Salad:
• 4  cups  torn curly leaf lettuce
• 4  cups  torn romaine lettuce
• 3  cups  trimmed arugula
• 1/2  cup  thinly sliced red onion

Preparation

To prepare the vinaigrette, combine water, juice, and cornstarch in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat; cook 1 minute, stirring frequently. Remove from heat. Stir in honey, vinegar, salt, and pepper. Place in a blender or food processor. Add cheese, and process until well blended. Cool to room temperature.

To prepare salad, combine lettuces and onion in a large bowl. Drizzle with vinaigrette, tossing gently to combine. Serve immediately.

Nutritional Information

Calories:

38 (24% from fat)

Fat:

1g (sat 0.6g,mono 0.3g,poly 0.1g)

Protein:

2.4g

Carbohydrate:

5.9g

Fiber:

1.4g

Cholesterol:

2mg

Iron:

0.5mg

Sodium:

145mg

Calcium:

80mg