Scantily Dressed Spring Salad
Fresh green salads can be a boon to weight watchers, but watch the salad dressing: the vegetables have virtually no calories, but the oil is the killer. The trick to making salads with less oil is to have your greens completely dry so that a small amount of oil will stick to them.
• 8 cups baby leaf lettuce and other mild greens
• 1 cup arugula, cress, or nasturtium leaves
• 1/2 cup young dandelion leaves
• 1/2 cup young sweet violet leaves
• 2 tablespoons herb-infused olive oil
• 1 clove garlic, minced
• 2 tablespoons herb-infused seasoned rice wine vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons nonfat yogurt
• Pinch cayenne pepper
• 1/4 cup coarsely chopped parsley or chervil
• 1/4 cup coarsely chopped chives, or 1 tablespoon snipped chive petals
• Salt and whole black peppercorns in a grinder
1) Wash the greens, spin or pat dry with clean kitchen towels, and break into bite-size pieces. Toss with the olive oil.
2) In a small bowl, mash the garlic into the vinegar, then whisk the mixture together with the mustard, yogurt, and cayenne. Drizzle over the salad and toss well. Sprinkle on the herbs and toss again; top with the chive petals if using. Pass the salt and pepper.
Debbie Whittaker, a frequent contributor to The Herb Companion, demonstrates her healthy cooking style as the Herb Gourmet in Denver, Colorado.