Serve with roasted turkey or chicken

Servings: 4

Salad Dressing:
1 tablespoon minced shallots
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 1/2 teaspoons walnut oil (can sub extra virgin olive oil)

Salad:
2 cups trimmed arugula
2 cups bibb lettuce, torn into bite size pieces
2 cups thinly sliced radicchio, torn into bite size pieces
2 tablespoons shaved Parmigiano-Reggiano cheese

To prepare dressing, combine shallots, lemon juice, mustard, salt, and black pepper. Gradually add oil, stirring with a whisk.

Toss dressing with salad ingredients. Arrange on 4 separate plates. Top each serving with 1 1/2 teaspoons cheese. Serve salad immediately.

Per Serving: 64 Calories; 3g Fat (38.4% calories from fat); 1g Saturated Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 328mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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