and Field Green Salad
5 cups mixed
field salad greens
2 tablespoons red wine vinegar
Combine all dressing ingredients, stirring with a whisk. (Can store in refrigerator for up to 1 week.)
Place greens and nectarines in a large bowl. Drizzle with vinaigrette; toss gently to coat.
Per Serving (excluding unknown items): 88 Calories; 3g Fat (28.9% calories from fat); trace Saturated Fat; 2g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007