Winter Greens With Balsamic Vinaigrette

3 tablespoons plain nonfat yogurt

2 tablespoon balsamic vinegar

2 teaspoon olive oil

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup shredded radicchio leaves

1 cup torn arugula leaves

1 cup torn watercress

8 ounces Belgian endive, separated and sliced (crosswise)

1/2 cup thinly sliced red onion

1. To prepare dressing, in a small bowl, combine yogurt, vinegar, oil, mustard, salt and pepper; stir and mix well.

2. In a large serving bowl, combine radicchio, arugula, watercress, endive and red onion. Add dressing; toss to coat.

Yields: 4 Servings

Nutritional Analysis:

Per Serving: 49 Calories, 2 g Protein, 2 g Fat, 5 g Carbohydrate, 176 mg Sodium, 0 mg Cholesterol, 2 g Dietary Fiber.

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