Homemade Mesclun With Sweet Vinaigrette

By Marian Burros

Total Time
10 minutes
Rating
4(7)
Comments
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Ingredients

Yield:2 servings
  • 4ounces mesclun
  • Enough basil to yield 1 tablespoon chopped
  • Enough chervil to yield 1 tablespoon chopped
  • Enough fennel tops to yield 1 tablespoon chopped
  • 6 or 8arugula leaves
  • 1teaspoon olive oil
  • 1teaspoon balsamic vinegar
  • 1teaspoon honey mustard
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

36 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 48 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and dry mesclun.

  2. Step 2

    Wash, dry and chop the basil, chervil and fennel. Wash arugula, and tear leaves into bite-size pieces.

  3. Step 3

    Whisk oil, vinegar and mustard in serving bowl; stir in greens, and mix well.

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4 out of 5
7 user ratings
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Comments

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CKINBK

This is not nearly enough dressing for 4 oz of greens, which is almost a boxful. I would go for at least 1T of vinegar and oil!

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