Eating a mixed greens salad with in-season veggies is a great way to get fiber (which helps you feel full) and anti-inflammatory foods in your diet. For an extra anti-inflammatory boost, try this dressing.
Yield: 16 (1 tablespoon) servings.
2 cloves garlic
1 tablespoon ground oregano
1 cup extra virgin olive oil
1/2 cup fresh lemon juice
1. Mix all ingredients together with a whisk or immersion blender.
Nutrition Facts Per Serving: 130 calories, 14 g total fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 0 mg sodium, 1 g total carbohydrate, 0 g dietary fiber, 0 g sugars, 0 g protein
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*Note: the photo displayed is representational only and does not show this exact recipe.