Mixed Greens, Mandarins and Niçoise Olives

Serves 8

8 cups mixed greens

¼ cup olives, Niçoise

15 ounces of mandarin oranges in juice, reserve juice

1 tablespoon Dijon mustard

2 tablespoons fruit vinegar, or sherry vinegar

1 tablespoon extra virgin olive oil

1 teaspoon honey

4 tablespoons pine nuts, toasted

Rinse, drain and pat dry the mixed greens. Toss into salad bowl. Drain Niçoise olives (could use oil cured too), and chop if desired.  Add to salad

Drain and reserve juice from mandarin oranges. Toss oranges into salad. In a small bowl, whisk reserved juice (or orange juice) with Dijon, vinegar, olive oil and honey. Taste and adjust sweet acidity balance.  Drizzle on salad right before serving, toss. Sprinkle on toasted pine nuts and serve.

Betsy Taylor, RD, Culinarian

Per serving: 77.8 calories, 4.3g Fat (44.1% calories from fat), 2.8g Protein, 9.5g Carbohydrate, 0mg Cholesterol, 79mg Sodium