It's Your Party

Baby Greens Salad

Purchased prepared foods go together easily and quickly -- with a homemade-tasting result.

  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup refrigerated purchased pesto
  • Buttermilk (about 1/3 cup)
  • One 6- to 8-oz. pkg. baby greens


1. For salad dressing, in a small bowl stir together mayonnaise or salad dressing and pesto. Add enough buttermilk until mixture is desired consistency. Cover and store dressing in the refrigerator for up to 1 week.

2. For baby greens, rinse and pat dry. Cover and refrigerate.

3. To serve, toss baby greens with dressing.

Nutrition facts per tablespoon of dressing: 79 cal., 8 g total fat (1 g sat. fat), 5 mg chol., 74 mg sodium, 1 g carbo., 0 g fiber, 1 g pro.

Continued on page 4:  Orange-Chocolate Cake

 


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