EWWK: Lemon-Herb Dresing



Ingredients

Vinaigrette

1/2 clove garlic crushed
3 tablespoons lemon juice (1 lemon needed for juice and zest)
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest (optional) (possible zest)
1 tablespoons basil
1 teaspoon chopped fresh oregano
Fresh cracked pepper to taste

Salad

2 heirloom tomatoes, sliced
1 medium cucumber peeled and sliced
1 avocado sliced
6 cups of mixed greens
4 ounces fresh mozzarella (sliced thin)

Directions

To make the vinaigrette, add garlic, to the bowl of the mortar and pestle. Use the pestle to mash the garlic into a paste (this will take about 10-20 seconds of mashing and muddling). Add the lemon juice and vinegar, stirring and mashing during the addition. Add the herbs, oil and pepper. Continue to stir as you add.

Spread the field greens over a large platter and arrange the vegetables over the greens. Top with sliced mozzarella and drizzle with dressing (note: you don’t have to use all of the dressing—use the least amount necessary). Enjoy!

Yield: 4 servings
Nutrition Breakdown: Calories: 260, Fat 21g (6g saturated fat), Cholesterol 25mg, Sodium 63mg, Carbohydrate 13g, Fiber 6g, Protein 7g
Percent Daily Value: 70% Vitamin A, 40% Vitamin C, 8% Iron, 2% Calcium
Carbohydrate Choice: 1 Carbohydrate
Diabetes Exchanges: 3 Vegetables, ½ High Fat Meat, 3 Fats