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Mixed Greens with Sun-Dried Tomato Vinaigrette
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

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
1/2 Fat , 1 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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0 1/4 cup  sun dried tomatoes
0 1/2 cup  cold water
1 cup  chopped tomato
2 tbsp  balsamic vinegar
1 each  medium garlic cloves
1 tbsp  extra virgin olive oil
0 1/4 tsp  salt
0 1/4 tsp  black pepper
12 cup  salad greens
1 cup  shredded carrots
  1. Soak sun-dried tomatoes in boiling water for 30 minutes. Strain, saving liquid. Coarsely chop sun-dried tomatoes.
  2. 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.
  3. Mix together greens and carrots in a large serving bowl. Top with dressing and combine well.

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