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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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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.

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 1.8 Fat, 0.2 Vegetables, 0.1 Fruits, 0.1 Meat, 0.2 Other Carbs, 0.0 Starch, 0.0 Lean Meat

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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Servings

Ingredients

Salad 4.0
4 tsp sunflower seeds 1.0
1 each Lettuce, red leaf, fresh, head 3.0
3 each dried apricots

Dressing 4.0
4 oz Tofu, firm, lite 0.5
0 1/2 cup Salad Dressing, vinaigrette, balsamic, low fat 2.0
2 tbsp cold water 0.25
0 1/4 oz honey 0.5
0 1/2 tsp dijon mustard

Directions

Preheat the oven to 300 degrees F. Put sunflower seeds in a baking pan.
Bake for 12 minutes, or until very lightly browned. Then remove from the pan and let cool.
Meanwhile, in a food processor or blender, process the dressing ingredients until creamy.
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.