Fresh Herb and Baby Greens Salad with Tangy Vinaigrette
November, 2004

Serves 8 / Offering green salad with a holiday meal evokes life’s freshness and vitality. Aside from sparking the palate, the ginger, coriander, and cumin in the zippy dressing promote good digestion.

1 head butter lettuce or other tender, flavorful lettuce
1 generous handful mixed baby greens
1/4 cup fresh basil leaves, torn
1/4 cup fresh cilantro leaves
2 tablespoons coarsely chopped fresh dill
1/2 cup grated carrots
1/2 cup grated raw beets

Tangy Vinaigrette
3 tablespoons fresh lime juice
2 teaspoons paprika
2 teaspoons ground coriander
2 teaspoons natural stone-ground mustard
2 teaspoons minced fresh ginger
2 teaspoons honey
1 teaspoon ground cumin
1 small clove garlic, minced
Salt and freshly ground black pepper, to taste
3/4 cup extra-virgin olive oil or sunflower oil

1. To make vinaigrette, whisk together all ingredients except oil in a small bowl until well-combined. Slowly whisk in oil, beating constantly to emulsify. Refrigerate until ready to use.
2. Combine lettuce, greens, and fresh herbs in a large bowl and toss gently. Divide among serving plates and top with grated carrot and beets. Drizzle with dressing. (If using a salad bowl, add grated carrots and beets before tossing with dressing.)

PER SERVING (with 2 teaspoons dressing): 74 cal, 69% fat cal, 6g fat, 1g sat fat, 0mg chol, 2g protein, 5g carb, 1g fiber, 12mg sodium