Mixed Salad

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Preparation : 10 min
70 calories/serving

Ingredients

3 cups mixed greens 80 g
1 Belgian endive (Witloof) 150 g
1/2 fennels 170 g
2 tbsp Classic Vinaigrette 30 mL
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

A mandolin will make slicing easier.

Method

  1. Wash the mixed greens and blot dry. Put them in a salad bowl. Remove the stalk and feathery leaves of the fennel. Thinly slice the bulb with a mandolin, then add it to the bowl. Prepare the Belgian endive, then julienne it and add it to the salad.
  2. Pour in the Classic Vinaigrette. Season with salt and pepper, then toss well. Serve.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

70

Fat

6 g

9 %

Saturated 0.8 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

4 g

1 %

Fibre

2 g

8 %

Sugars

0 g

Net Carbs

2 g

Protein

1 g

Vitamin A

10 %

Vitamin C

11 %

Calcium

4 %

Iron

4 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin K
Good source of  :
Folacin
Source of  :
Fibre, Magnesium, Manganese, Potassium, Vitamin A, Vitamin C, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Cholesterol, Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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