Balsamic greens salad

PersonalPoints™ per serving
Total Time
10 min
10 min
0 min
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.


Balsamic vinegar

3 Tbsp

Olive oil

1 Tbsp, extra-virgin

Garlic clove(s)

1 medium clove(s), minced

Dijon mustard

1 tsp

Uncooked anchovies

oz, boneless, paste, (about 1 teaspoon)

Fresh spinach

6 oz, baby leaves

Romaine lettuce

5 oz, torn into bite-size pieces

Fresh tomato(es)

1 medium, chopped


½ medium, peeled, seeded, and chopped

Uncooked red onion(s)

½ medium, thinly sliced


8 medium, oil-cured black variety, pitted and chopped

Reduced-fat feta cheese

¼ cup(s), crumbled


  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.