Green Salad

3 cups greens - loose-leaf red, spinach, romaine or mesclun
¼ cup decorative colored kale, red cabbage or radicchio, shredded
½ red tomato, sliced
½ red or yellow bell pepper, sliced
½ carrot, shredded
1 Tbsp. walnuts, chopped
¼ cup chickpeas or kidney beans
Optional: red onion, sweet onion or green onion
Variations: cucumber, steamed asparagus, broken California or any other vegetables

Mix all ingredients together and toss. 

Yield: 4 cups (2 servings).

Vinaigrette Dressing  

½ cup water

1 ½ tsp. cornstarch

¼ cup canola or olive oil

1 ½ Tbs. vinegar (balsamic, red wine)

1 Tbs. honey

½ tsp. dry basil

¼ tsp. dry tarragon leaves

In small saucepan combine water and cornstarch.  Bring to a boil, stirring.  Remove from heat and let cool.  Add remaining ingredients.  Refrigerate. 

Yield: 1 cup

PER SERVING:  2 cups salad + 1 Tbsp. dressing
CALORIES: 110     
FAT: 3.5g            SATURATED FAT: 0g
SODIUM: 20mg  
CARBOHYDRATE: 13g    
FIBER: 5g
CHOLESTEROL: 0mg   
PROTEIN: 5g

WeightWatchers Points:  2

Diabetic Exchange: 1 carbohydrate, 1/2 protein, 1/2 fat

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