0 (0)

Categories: Salads, Vegetarian

Greens and Diced Tomatoes With Lime Dressing

Inviting two friends for dinner can mean a balancing act after a busy day. But recently I managed to create a flavorful, fresh-tasting meal even though my guests arrived just moments after I did. We started off with ready-made guacamole ... Read more

Total time: 10 minutes | Serves 4
  • 3 tablespoons oil
  • 1 tablespoon lime juice
  • 1/2 tablespoon honey
  • 1/2 teaspoon cider vinegar
  • 1/4 teaspoon minced, seeded jalapeno
  • 1/4 teaspoon salt
  • Grated zest of 1 lime
  • 1 green onion, sliced
  • Freshly ground pepper
  • 8 cups mixed greens
  • 1 large tomato, seeded and diced

Step 1Combine oil, lime juice, honey, vinegar, jalapeno, salt, lime zest, onion and pepper in bowl of food processor. Pulse to combine. (Can be made 1 day ahead and refrigerated. Let come to room temperature before using.) Makes about 1/3 cup.

Step 2Toss greens with dressing in large bowl. Taste and adjust seasoning. Top with diced tomato. Serve immediately.

Each serving:
126 calories; 161 mg sodium; 0 cholesterol; 11 grams fat; 8 grams carbohydrates; 2 grams protein; 1 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Roasted acorn squash and apple salad
Quinoa lentil salad with tomatoes
Roasted pepper, tomato and tuna mold with basil and black olive purees
Warm Spinach Salad