- Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar or cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon sugar
- 1 tablespoon water
- 1 tablespoon snipped fresh chives or chopped scallion greens
- Salt and freshly ground pepper to taste
- Salad
- 8 cups washed and torn salad greens
- 1 cup grated carrots
- 1 cup thinly sliced cucumbers
- 1/2 cup fat free salad croutons
- To make dressing: Combine oil, vinegar, mustard and sugar in a small glass jar with a tight-fitting lid. Add water and shake until smooth. Add chives (or scallion greens) and season with salt and pepper; shake again.
- To make the salad: Just before serving, toss salad greens with the dressing in a large salad bowl. Arrange carrots, cucumbers and croutons on top.