Balsamic greens salad
2
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Serve this scrumptious, 10-minute salad as an opening for a dinner party or any family gathering. You could add canned water-packed tuna or cubed cooked chicken to make it a main-dish; just keep in mind that this may affect the recipe's nutritional value. Anchovy paste is a purée of anchovies combined with vinegar and spices. It comes in tubes, making it convenient to use in sauces, dips, and dressings. Because anchovy paste is salty, use it sparingly. It will keep in the refrigerator for up to three months. If you don’t care for the taste of anchovies, you can substitute 1/4 teaspoon of salt.
Ingredients
Balsamic vinegar
3 Tbsp
Olive oil
1 Tbsp, extra-virgin
Garlic
1 clove(s), minced
Dijon mustard
1 tsp
Uncooked anchovies
⅛ oz, boneless, paste, (about 1 teaspoon)
Spinach
6 oz, baby leaves
Romaine lettuce
5 oz, torn into bite-size pieces
Tomato
1 medium, chopped
Cucumber
½ medium, peeled, seeded, and chopped
Red onion
½ medium, thinly sliced
Olives
8 olive(s), medium, oil-cured black variety, pitted and chopped
Reduced fat feta cheese
¼ cup(s), crumbled
Instructions
1
Whisk the vinegar, oil, garlic, mustard, and anchovy paste in a large bowl. Add the spinach, lettuce, tomato, cucumber, onion, olives, and cheese; gently toss to coat. Serve at once. Yields generous 1 3⁄4 cups per serving.
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