Tossed Greens with Lemon-Yogurt Dressing and Pine Nuts

Ingredients

  • 2 cups arugula, torn
  • 2 cups baby spinach, torn
  • 1 cup cherry tomatoes, halved
  • ½ cup Greek yogurt, plain
  • 1 tablespoon lemon juice
  • 2 tablespoons pine nuts, toasted
  • salt and freshly ground black pepper, to taste

Method

  1. Whisk together Greek yogurt and lemon juice in a small mixing bowl. Season with salt and pepper to taste. Set aside.
  2. Combine arugula, spinach, and cherry tomatoes in a large mixing bowl.
  3. Divide salad mixture into 4 individual plates. Drizzle with lemon-yogurt dressing. Sprinkle with pine nuts.
  4. Serve and enjoy.

Yield: 4 servings

Nutritional Information (Per Serving)

Diabetic Exchange 0 Fruit, 1/2 Fat, 1 Vegetable 0 Starch, 0 Lean Meat, 0 Milk
Energy 64 calories
Total Fat Saturated Fat Trans-fat 3.5 g 0.6 g 0.0 g
Cholesterol 2 mg
Sodium 39 mg
Total Carbohydrate Dietary Fiber Sugars 5.2 g 1.1 g 3.6 g
Protein 3.4 g

Celeste Jarabese RN RD (56 Articles)

Celeste Jarabese is a Registered Nutritionist-Dietitian practicing for more than 10 years specializing in Adult and Child Nutrition. Graduated with a Bachelors degree in Nutrition and Dietetics, her fields of expertise are Food, Diet (General and Therapeutic), and Nutrition. She is a recipe writer who also has a great passion for cooking and baking.

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