mixed greens with dijon vinaigrette

[greta]

help! we're having our cooking light group dinner tomorrow night and i'm responsible for bringing the ingredients for the mixed greens with dijon vinaigrette (may 99). does anyone have the recipe??? THANKS!

[RunnerKim]

I think this is what you're looking for - I love this salad!

Spring Salad with Asparagus and Radishes

Cooking Light May 2000, p. 180

1 cup 1 inch diagonally sliced asparagus (about 6 oz)
3 cups gourmet salad greens
3 thinly sliced radishes
1 ½ tbl fat-free red wine vinaigrette
½ tsp country-style Dijon mustard
1 ½ tbl finely crumbled feta cheese (1/2 oz)

1. Steam the asparagus, covered, 3 minutes or until tender. Rinse asparagus with cold water, and pat dry. Combine the asparagus, greens and radishes in a large bowl. Combine the dressing and mustard in a small bowl, and stir well with a whisk. Add the vinaigrette and feta to salad, tossing gently to coat.

Yield: 2 servings (serving size: 1 1/2 cups)

Calories 58 (29% from fat); Fat 1.9g (sat 1.1g, mono 0.3g, poly 0.2g); Protein 3.9g; Carb 7.6g; Fiber 2.9g; Chol 6mg; Iron 1.6mg; Sodium 348mg; Calc 81mg

[Peggy]

Greta,

Is this the right recipe?

Dijon Vinaigrette

1/2 cup fat-free, less-sodium chicken broth
1/2 cup balsamic vinegar
2 T olive oil
2 teas Dijon mustard
1 teas anchovy paste
1/4 teas black pepper
3 garlic cloves, minced or 1 1/2 teas bottled minced garlic

1. Combine all ingredients in a jar. Cover tightly, and shake vigorously. Chill at least 1 hour.

2. Drizzle vinaigrette evenly over salad greens. Yield 1 1/4 cup.


My dinner group is meeting tomorrow night also! How many people do you have in yours? Have a wonderful time!

Peggy

[greta]

unfortunately, i've never made this recipe so i'm not really sure what it looks like...what i do know is that it's definitely from may '99. (but, thanks for your efforts runnerkim). peggy, do you know if the recipe you gave me is from may 99?
we have 5 ppl in our group...living in ny, it would be hard having many more. SMALL KITCHENS!! http://www.cookinglight.com/bbs/eek.gif

[RunnerKim]

whoops Greta - I missed that year. Close!

Kim

[Grace]

I bet you it's this one...

Greens with Creamy Berry Dressiing

Cooking Light May 1999 p.110

1/3 cup Craisins
1/4 cup balsamic vinegar
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon water
1/2 tsp. sugar
1/4 tsp. black pepper
2 garlic cloves, crushed
6 cups torn romaine lettuce
1 cup seedless red grapes, halved
1 cup thinly sliced cucumber
1 cup fat free plain or seasoned croutons
1/2 cup thinly sliced red onion, separated into rings

1. Combine cranberries and vinegar in a small bowl. Cover and let stand 30 minutes. Add the mayonnaise and the next 5 ingredients (mayonnaise through garlic); stir well with a whisk. Cover and chill.

2. Combine lettuce and remaining ingredients in a large bowl; add dressing, tossing gently to coat. Serve immediately.

Yield: 6 servings (serving size 1-1/2 cups)

Calories 115 (24% from fat) FAT 3.1g Protein 2.6g

[Peggy]

Greta,

No worries! I am positive this recipe is from May 1999. I looked through the entire issue and it is the only one called "Dijon Vinaigrette". It is in an article called "Beachside Banquets" and in the menu suggestions it says "Tossed Salad with Dijon Vinaigrette", but they just give the recipe for the dressing. I'm sure this is the one you need.

FYI - The recipe Grace gave you is fabulous. It is one of my all-time favorite Cooking Light Salad recipes!

Relax and have a wonderful dinner!

Peggy