MIXED GREENS WITH TANGY DRESSING

Mixed Greens with Tangy Dressing image

When we have guests, I whip up this salad. Prepared mustard makes the salad dressing zesty. If you like, try replacing the olive oil with pickle juice for an even lighter version. This may sound like a unique substitution, but if you want to lose weight, it pays to do a little experimenting in the kitchen.-Betsy Larimer, Somerset, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 cups mixed salad greens
2 medium carrots, sliced
1/2 cup sliced fresh mushrooms
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup frozen peas, thawed
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 teaspoons prepared mustard
2 teaspoons honey
1-1/2 teaspoons minced fresh basil

Steps:

In a salad bowl, toss the salad greens with the carrots, mushrooms, olives and peas. In a small bowl; whisk the oil, vinegar, mustard, honey and basil. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 257mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges