Garden Salad with Pesto Vinaigrette

Garden Salad
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Garden Salad with Pesto Vinaigrette

This tangy creamy pesto vinaigrette dressing made with Greek yogurt is perfect on a simple salad.

This Heart-Check Certified recipe is brought to you by Chobani.

Nutrition Facts

Garden Salad with Pesto Vinaigrette

CaloriesCalories

81 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

3g Per Serving
×
Calories 81
Total Fat 5.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 211 mg
Total Carbohydrate 8 g
Dietary Fiber 3 g
Sugars 2 g
Protein 1 g

Dietary Exchanges
2 vegetable, 1 fat

Ingredients

Servings  4  

  • 1 tablespoon fat-free, plain Greek yogurt
  • 3 Tbsp basil pesto, homemade or store-bought
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon water
  • 1 teaspoon extra virgin olive oil
  • 6 cups mixed greens
  • 2 medium carrots (peeled)

Directions

Tip: Click on step to mark as complete.

  1. Shave carrots into ribbons with a vegetable peeler and set aside.
  2. In a large bowl whisk together non-fat Greek yogurt, pesto, lemon juice, vinegar, water and olive oil.
  3. Add the mixed greens and carrots to the Greek yogurt dressing and toss to combine. Divide between plates and serve.

This Heart-Check Certified recipe is brought to you by Chobani.

This tangy creamy pesto vinaigrette dressing made with Greek yogurt is perfect on a simple salad.

This Heart-Check Certified recipe is brought to you by Chobani.

Nutrition Facts

Garden Salad with Pesto Vinaigrette

CaloriesCalories

81 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

3g Per Serving
×
Calories 81
Total Fat 5.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 211 mg
Total Carbohydrate 8 g
Dietary Fiber 3 g
Sugars 2 g
Protein 1 g

Dietary Exchanges
2 vegetable, 1 fat

Ingredients

Servings  4  

  • 1 tablespoon fat-free, plain Greek yogurt
  • 3 Tbsp basil pesto, homemade or store-bought
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon water
  • 1 teaspoon extra virgin olive oil
  • 6 cups mixed greens
  • 2 medium carrots (peeled)

Directions

Tip: Click on step to mark as complete.

  1. Shave carrots into ribbons with a vegetable peeler and set aside.
  2. In a large bowl whisk together non-fat Greek yogurt, pesto, lemon juice, vinegar, water and olive oil.
  3. Add the mixed greens and carrots to the Greek yogurt dressing and toss to combine. Divide between plates and serve.

This Heart-Check Certified recipe is brought to you by Chobani.