Tossed Greens with Lemon-Yogurt Dressing and Pine Nuts


  • 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


  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
(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.

  • Remind Me About This Event

    We will send you scheduled reminders about this event via email until the day of the event.

    Simply enter your email address below and click on the "Remind Me" button.