10 Guilt-Free Recipes from The Skinny

Perfect Green Salad

This is the vinaigrette to keep in the fridge for whenever the salad urge strikes. You can double, triple, or multiply the recipe ad infinitum depending upon how much salad you eat. It will keep for at least a week.

Prep Time: 5 minutes
Makes: 2 to 4 servings

1 1/2 quarts washed salad greens

For the vinaigrette:
1 tablespoon red wine vinegar
1 teaspoon grainy Dijon mustard
1/2 teaspoon finely chopped garlic
3 tablespoons extra virgin olive oil
Coarse sea salt or kosher salt and freshly ground black pepper

1. To make the vinaigrette, whisk together the vinegar, mustard, and garlic in a small bowl.

2. Pour in the oil in a slow, steady stream, whisking constantly until incorporated.

3. Place the salad greens in a large bowl. Add enough of the dressing to coat the greens evenly and toss the salad gently to combine. Season with salt and pepper to taste.

Nutrition Facts per serving: 145 calories, 2g protein, 5g carbohydrate, 14g fat (2g saturated), 3g fiber

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Originally published in The Skinny: How to Fit into Your Little Black Dress Forever, Meredith Books.