Servings: Makes 12 servings
Combine the oil, vinegar, basil, chives, shallots, mustard, garlic, salt and pepper in a container with a tightly sealed top (a small canning jar works well). Cover tightly and shake well, until dressing is well blended. Use immediately or refrigerate, covered, until ready to use. Shake well before serving.
In a large bowl, toss the watercress, red tomatoes, yellow tomato, onion, cucumber, bell pepper, radishes, mushrooms and hearts of palm. Drizzle with the vinaigrette and toss to coat.
From the book Patti LaBelle's Lite Cuisine
110 calories, 10 grams fat, 1.5 grams saturated fat, 0 mg of cholesterol, 105 mg sodium, 5 grams carbohydrate, 1 gram fiber, 2 grams protein
Diet exchanges: 1 vegetable, 2 fats or 0 carbohydrate choices
Published on January 01, 2006