Mixed Greens with Balsamic Dijon Vinaigrette

4 cups mixed salad greens

4 cups fresh baby spinach

1/4 cup roasted pumpkin seed kernel

1/4 cup diced dried apricots

1/2 cup Balsamic Dijon Vinaigrette, recipe below

In a shallow salad bowl, toss the salad greens and baby spinach with 1/4 cup of the dressing. Sprinkle with pumpkin seeds and apricots. Drizzle with 1/4 cup more of the remaining dressing. Serve immediately.

Yield 8 cups salad

Serves 4

Nutrition per 2 cups salad and 2 tablespoons dressing

Calories: 116 kcal

Sodium: 36 mg

Potassium: 530 mg

Magnesium: 110 mg

Calcium: 62 mg

Fat: 8 g (EPA 0g, DHA 0g, ALA 0g)

Saturated Fat: 3 g

Cholesterol: 0 mg

Carbohydrate: 10 g

Dietary fiber: 2 g

Sugars: 4 g

Protein: 6 g

Balsamic Dijon Vinaigrette

Homemade salad dressings and vinaigrettes are easy to make, and lower in sodium than most prepared dressings.

2 tablespoons minced shallots

2 tablespoons Dijon mustard

1/4 cup balsamic vinegar

1/4 cup purple grape juice

1/4 teaspoon dried basil

1/2 teaspoon dried oregano

1 tablespoon molasses

1/4 cup extra virgin olive oil

Combine the shallots, mustard, vinegar, grape juice, basil, oregano, molasses, and olive oil in a blender and blend until well mixed.

Yield 6 ounces (3/4 cup)

Serves 12

Nutrition per 1 tablespoon serving:

Calories: 51 kcal

Sodium: 34 mg

Potassium: 63 mg

Magnesium: 6 mg

Calcium: 20 mg

Fat: 4 g (EPA 0g, DHA 0g, ALA 0g)

Saturated Fat: 1 g

Cholesterol: 0 mg

Carbohydrate: 3 g

Dietary fiber: <1 g

Sugars: 1 g

Protein: <1 g