Spring Greens

By Marian Burros

Published April 19, 1994

Total Time
10 minutes
Rating
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Ingredients

Yield:3 servings

  • 5 ounces mixed spring greens -- assorted lettuces and watercress, and herbs like basil and oregano

  • 1 tablespoon olive oil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon Dijon mustard

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

34 grams carbs; 171 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 20 grams fiber; 31 milligrams sodium; 4 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and dry greens and herbs. Tear greens into small pieces.

  2. Step 2

    In salad bowl, whisk oil and vinegar with mustard. Add the greens and stir to coat well.

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