Recipe courtesy of Rachael Ray
Recipe courtesy of Rachael Ray
Watch how to make this recipe.
Baby Greens with Mustard Vinaigrette
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- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 99
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 151 mg
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 99
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 151 mg
Ingredients
Directions
- Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.;
