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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
Difficulty
Easy	Intermediate	Difficult

Mixed Greens with Sun-Dried Tomato Vinaigrette

Source: dLife

Sun-dried tomatoes add some kick to a classic salad dressing.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	50.4

Total Carbs	8.0 g

Dietary Fiber	2.9 g

Sugars	4.5 g

Total Fat	1.9 g

Saturated Fat	0.3 g

Unsaturated Fat	0.2 g

Potassium	62.3 mg

Protein	1.6 g

Sodium	150.2 mg

Dietary Exchanges 1.9 Fat, 1.2 Vegetables,

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

0.25
0 1/4 cup sun dried tomatoes 0.5
0 1/2 cup cold water 1.0
1 cup chopped tomato 2.0
2 tbsp balsamic vinegar 1.0
1 each medium garlic cloves 1.0
1 tbsp extra virgin olive oil 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 12.0
12 cup salad greens 1.0
1 cup shredded carrots

Directions

Soak sun-dried tomatoes in boiling water for 30 minutes. Strain, saving liquid. Coarsely chop sun-dried tomatoes.
Using a blender or food processor, puree sun-dried tomatoes, 1 cup chopped tomato, vinegar, and garlic until well combined. With motor running, add saved liquid, oil, salt, and pepper.
Mix together greens and carrots in a large serving bowl. Top with dressing and combine well.