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4 servings, about 3 cups salad and 5 crackers each
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Use different colors and textures of salad greens for interest. Soft, pale green butter lettuce and crisp romaine lettuce would mix well with some peppery dark green arugula and red oak lettuce.
This recipe is also a great way to use leftover cooked steak or roast beef.
Dressing can be made a day ahead of time. Prepare dressing as directed; cover with plastic wrap, placing the plastic wrap directly on the surface of the dressing to prevent browning. Store in refrigerator until ready to use.
Serve this delicious salad when you want a low-calorie main dish that can help your family eat right. As a bonus, the salad greens and tomatoes team up to provide vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.