Greens with tangy lemon dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Torn leaf lettuce |
| 1 | cup | Chopped radicchio |
| ¼ | cup | Fresh lemon juice |
| ¼ | cup | Water |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Sesame tahini |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Sugar or honey |
Directions
4 SERVINGS VEGAN
The salad dressing can be doubled and kept airtight in the refrigerator for up to 6 weeks.
In medium bowl, combine lettuce and radicchio. In food processor or blender, process remaining ingredients until smooth. Pour over greens and toss to coat.
PER SERVING: 87 CAL.; 20 PROT.; 7G TOTAL FAT (1g SAT. FAT); 4G CARB.; 0 CHOL.; 14MG sod.; 1g FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 38 Converted by MM_Buster v2.0l.
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