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Mixed Greens with Balsamic Vinaigrette

Categories: Easter, Make ahead, Thanksgiving, Vegetarian
Type: Salads

Your kids may enjoy eating salad more if you make the dressing. This balsamic vinaigrette is terrific.

Serves: Serves: 4


  • 4 cups mixed salad greens
  • 1 cup grape tomatoes
  • 2 tablespoons orange juice
  • 2 teaspoons Dijon mustard
  • 1/2 cup balsamic vinegar
  • 1/2 cup nonfat chicken broth or vegetable broth
  • 2 tablespoons sugar
  • 1/2 cup chopped green onions
  • 1 teaspoon garlic powder
  • 1/4 cup dried parsley
  • 1/4 teaspoon pepper

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  1. Combine mixed greens and tomatoes in large bowl. Cover and refrigerate.
  2. Combine remaining ingredients in blender and process until blended.
  3. Pour into sealed jar and refrigerate several hours or up to 2 weeks.
  4. Serve over mixed greens.
  • To keep baby greens fresher longer, sort, wash and dry them. Wrap in paper towels and place them in a resealable plastic bag in the refrigerator.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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