Mixed Greens With Warm Jalapeno Vinaigrette Recipe


Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings6
Main IngredientInterest Group


For salad
 Boston lettuce head1 1⁄2
 Arugula1 Cup (16 tbs)
 Radicchio1 Cup (16 tbs)
 Watercress2 Bunch (200 gm), stems trimmed
 Fresh mint leaves2 , stems trimmed
For dressing:
 Vegetable oil1⁄4 Cup (4 tbs)
 Finely chopped onion1⁄2 Cup (8 tbs)
 Chopped seeded jalapeno peppers1⁄2 Tablespoon
 Rice wine vinegar1⁄4 Cup (4 tbs)
 Honey1 1⁄2 Tablespoon
 Jalapeno peppers5 , stemmed, seeded, deveined, and thinly sliced (For Garnish)

Nutrition Facts

Serving size

Calories 113 Calories from Fat 83

% Daily Value*

Total Fat 9 g14.5%

Saturated Fat 1.2 g6.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 19.1 mg0.8%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1.4 g5.5%

Sugars 4.7 g

Protein 2 g3.7%

Vitamin A 52.5% Vitamin C 39.7%

Calcium 6.7% Iron 4.6%

*Based on a 2000 Calorie diet


1) Thoroughly rinse the greens and spin dry. Tear them into bite-size pieces. Distribute evenly on 6 plates. Sprinkle on the mint.

2) Use a small saucepan, to heat the oil over medium-high heat.
3) Sauté the onion and chopped jalapenos until the onion is translucent, about 3 minutes. Stir in the vinegar and honey.

4) Pour the dressing immediately over the salads. Garnish with a few jalapeno slices, and serve immediately with grilled chicken breasts.