Salad Greens With Cranberry Vinaigrette

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This was served astatine Cooking Light magazine's archetypal D.C. supper nine meal astatine the Kennedy Center.

Adapted from the November 1997 contented of Cooking Light.

Ingredients

4 teaspoons cranberry foodstuff cocktail
1 spoon extra-virgin olive oil
1/2 spoon sugar
1/2 spoon Dijon-style mustard
1/2 spoon reddish vino vinegar
1/8 spoon salt
1/8 spoon pepper
2 cups torn romaine lettuce
1/2 cupful julienne-cut zucchini

Nutritional Facts

Per serving according to Cooking Light

Calories
46
Fat
2.5 g
Saturated Fat
0.3 g
Carbohydrates
5 g
Sodium
190 mg
Protein
1 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from the November 1997 contented of Cooking Light.

Tested by Stephanie Witt Sedgwick.

Published March 11, 2026

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