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Ruby Salad with Mustard-Pot Dressing

Yield: 6 servings and leftovers
Prep 15 mins
Ruby Salad with Mustard-Pot Dressing
Ingredients
  • 8  cups  arugula
  • 6  cups  ruby chard or other red-toned tender leaf salad
  •  One nearly empty Dijon mustard pot or jar (or 1/2 tsp. Dijon mustard)
  • 1  tablespoon  red wine vinegar
  • 4  tablespoons  extra virgin olive oil
  • 1/2  teaspoon  honey
Directions

1. Combine arugula and ruby chard in a salad bowl.

2. Pour vinegar, oil and honey into the mustard pot, and add a pinch of salt. (Or add the vinegar, oil, mustard, honey, and salt into a jar.) Top with the lid and shake to mix the ingredients well.

3. Pour over salad greens; toss gently and thoroughly to dress all the greens. Serve at once. Makes 6 servings and leftovers.

Nutrition Facts (Ruby Salad with Mustard-Pot Dressing)
  • cal. (kcal) 50,
  • Fat, total (g) 5,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 2,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 1,
  • vit. A (IU) 1361,
  • vit. C (mg) 7,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 59,
  • Potassium (mg) 118,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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