GREENS WITH CREAMY BERRY DRESSINGSource: Cooking Light Magazine, May 1999 Yield: 6 servings (serving size: 1 1/2 cups) DRESSING:1/3 cup sweetened dried cranberries (such as Craisins) 1/4 cup balsamic vinegar 1/4 cup light mayonnaise 2 garlic cloves, crushed, or 1 teaspoon bottled minced garlic 1 tablespoon Dijon mustard 1 tablespoon water 1/2 teaspoon sugar 1/4 teaspoon black pepper SALAD:6 cups torn romaine lettuce 1 cup seedless red grapes, halved 1 cup thinly sliced cucumber 1 cup fat-free plain or seasoned croutons 1/2 cup thinly sliced red onion, separated into rings DRESSING:Combine cranberries and vinegar in a small bowl. Cover and let stand 30 minutes. Add the mayonnaise, garlic, mustard, water, sugar, and black pepper; stir well with a whisk. Cover and chill. SALAD:Combine lettuce and remaining ingredients in a large bowl; add dressing, tossing gently to coat. Serve immediately.
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