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Mixed greens with lemon vinaigrette

Photography - Bill Nellans

Food Stylist - Jennifer Nellans

Mixed greens with lemon vinaigrette

Serves 4



6 cups mixed greens (try Bibb lettuce, spinach
and arugula)
½ cup chopped almonds, toasted
⅓ cup cranberries

Champagne vinaigrette
1 tablespoon rice vinegar
1 teaspoon lemon juice
½ teaspoon Dijon mustard
½ shallot, finely chopped
¼ cup olive oil



In a small bowl, whisk together vinegar, lemon juice, mustard and shallot. Gradually whisk in the olive oil. In a large bowl, combine lettuce with vinaigrette. Sprinkle with almonds and cranberries.

To toast nuts: Spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.


Nutritional information (per serving):

169 calories, 17g fat (2g saturated fat), 0g cholesterol, 27mg sodium, 5g carb, 1g fiber, 2g protein


Nutrition for your eyes

Just 10 milligrams of lutein and two milligrams of zeaxanthin (found in one cup of leafy greens like kale, spinach and collard greens) a day can improve vision and reduce the risk of developing age-related macular degeneration (AMD), a condition that results in blurred vision.









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