Festive Salad Greens

Serves 4; 2 cups salad and 2 tablespoons dressing per serving

Salad

8 cups torn romaine

1 cup dried apricot halves, cut into strips

1/3 cup pecan halves or chopped pecans, dry-roasted

1/2 small red onion, thinly sliced into rings and quartered

1 tablespoon plus

1 teaspoon crumbled fat-free feta cheese

Dressing

1/4 cup water

3 tablespoons sugar

3 tablespoons cider vinegar

2 teaspoons canola or corn oil

1/8 teaspoon salt

Calories 225

Total Fat 9.5 g

Saturated Fat 1.0 g

Polyunsaturated Fat 3.0 g

Monounsaturated Fat 5.0 g

Cholesterol 0 mg

Sodium 135 mg

Carbohydrates 36 g

Fiber 6 g

Sugars 29 g

Protein 4 g

In a large bowl, toss together the salad ingredients.
In a small bowl, whisk together the dressing ingredients. Pour the dressing over the salad, tossing gently to coat.
Cook’s Tip on Dry-Roasting Nuts: Dry-roasting nuts intensifies their flavor. In a small skillet, cook the nuts over medium heat for 2 to 4 minutes, or until they just begin to release their fragrance, stirring constantly or shaking the skillet to prevent the nuts from burning. Remove them immediately so they don’t continue to brown.