Chopped Green Salad
- On a large cutting board, cut lettuce and cucumber into bite-size pieces. Add to a large salad bowl. Add broccoli, beans, edamame, and grapes. Toss gently to mix. Drizzle about 1/3 recipe Fresh Herb Dressing over vegetables. Toss gently to coat mixture with dressing.
- Serve in small tumblers or cups with lemon wedges, if desired. Pass remaining dressing, if desired.
From the Test Kitchen
Before chopping lettuce, wash lettuce and remove excess water from leaves by patting dry with paper towels. Salad dressing clings better to dry lettuce.
Bring a saucepan half filled with water to a boil. Carefully add vegetables and cook 3 minutes (do not wait for water to return to boil to start timing). Drain in colander and immediately add to a bowl of ice water to halt cooking. Drain well before using.
Fresh Herb Dressing
- In a screw-top jar combine orange juice, olive oil, cider vinegar, herb, mustard, and pepper. Cover and shake well. Serve immediately or cover and refrigerate up to 3 days. Stir or shake well before using.
To snip fresh herbs, place a handful in a 1-cup glass measuring cup. Use kitchen scissors to snip them into small pieces.
Prepare as above, except substitute raspberry vinegar, and add 1/4 cup mashed fresh raspberries.
Nutrition Facts(Chopped Green Salad)
- Per serving:
- 119 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 0 mg chol.,
- 32 mg sodium,
- 15 g carb.,
- 3 g fiber,
- 9 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet