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Mixed Greens With Warm Jalapeno Vinaigrette Recipe
|Boston lettuce head||1 1⁄2|
|Arugula||1 Cup (16 tbs)|
|Radicchio||1 Cup (16 tbs)|
|Watercress||2 Bunch (200 gm), stems trimmed|
|Fresh mint leaves||2 , stems trimmed|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Chopped seeded jalapeno peppers||1⁄2 Tablespoon|
|Rice wine vinegar||1⁄4 Cup (4 tbs)|
|Honey||1 1⁄2 Tablespoon|
|Jalapeno peppers||5 , stemmed, seeded, deveined, and thinly sliced (For Garnish)|
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.