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Salad With Mustard Vinaigrette
Source: dLife

Mixed greens with dried apricots and toasted sunflower seeds and topped with low fat vinaigrette dressing.

Prep Time: 20 minutes
Cook Time: 12 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 41.6
Total Carbs 5.9 g
Dietary Fiber 0.7 g
Sugars 1.2 g
Total Fat 1.8 g
Saturated Fat 0.2 g
Unsaturated Fat 0.3 g
Potassium 74.6 mg
Protein 2.1 g
Sodium 213.2 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Meat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 tsp  sunflower seeds
1 each  Lettuce, red leaf, fresh, head
3 each  dried apricots

4 oz  Tofu, firm, lite
0 1/2 cup  Salad Dressing, vinaigrette, balsamic, low fat
2 tbsp  cold water
0 1/4 oz  honey
0 1/2 tsp  dijon mustard
  1. Preheat the oven to 300 degrees F. Put sunflower seeds in a baking pan.
  2. Bake for 12 minutes, or until very lightly browned. Then remove from the pan and let cool.
  3. Meanwhile, in a food processor or blender, process the dressing ingredients until creamy.
  4. Toss the lettuce with 5 tablespoons of the dressing (store the rest of the dressing for later use), and top with the apricots and sunflower seeds.

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