Mesclun Salad With Chickpeas and Dried Cherries
Serves 4|
Hands-On Time:
05m
|
Total Time:
05m
Ingredients
- 6 ounces mesclun (6 cups)
- 2 carrots, halved lengthwise and thinly sliced on the bias
- 1 15-ounce can chickpeas, rinsed
- 1/2 cup dried cherries
- 1/4 cup fresh dill sprigs
- 4 to 5 tablespoons Balsamic-Dijon Vinaigrette
- or bottled balsamic vinaigrette
Directions
- In a large bowl, toss the mesclun, carrots, chickpeas, cherries, and dill with the vinaigrette.
Nutritional Information
- Per Serving
- Calories 236
- Fat 10g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 326mg
- Protein 6g
- Carbohydrate 31g
- Sugar 14g
- Fiber 7g
- Iron 2mg
- Calcium 46mg
What does this mean? See Nutrition 101.
Quick Tip
If you plan on storing mesclun for several days, pick through it and toss any rotting greens. One bad leaf can speed up the
deterioration of the entire bag.
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