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Fall Green Salad

recipe 10 min
Total 48 Kcal 2 g protein 8 g carbs 1 g fat

Ingredients for serving

  • 0 g Salt, table 0.13 x dash (0g)
  • 0 g Spices, pepper, black 0.13 x dash (0g)
  • 12.5 g Water 0.06 x serving (200g)
  • 3.8 g Arugula, raw 0.38 x cup (10g)
  • 5.3 g Honey 0.25 x tbsp (21g)
  • 6 g Lemon juice, raw 0.13 x lemon yields (48g)
  • 23.5 g Lettuce, cos or romaine, raw 0.5 x cup shredded (47g)
  • 12.5 g Onion, red, raw 0.13 x unit (100g)
  • 18 g Lettuce, green leaf, raw 0.5 x cup shredded (36g)
  • 6.3 g Cheese, parmesan, dry grated, .. 0.06 x cup (100g)
  • 0.5 g distilled white vinegar 0.03 x 1 tbsp (15g)
  • 0.3 g Cornstarch

Instructions

  • To prepare the vinaigrette, add cornstarch, juice and water in a pan. Stir continuously.
  • Bring the mixture to a boil over medium heat. Remove from heat and add salt, pepper, vinegar and honey.
  • Transfer the mixture to a blender. Add cheese and blend. Allow cooling to room temperature.
  • To prepare salad, in a large bowl, mix onion, arugula and lettuces. Drizzle with vinaigrette. Toss the ingredients gently. Serve immediately.

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