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30 Days of Greens: Four Leaf Salad with Mint Vinaigrette

Check back here for a new veggie recipe every day, all month long

Summer is finally around the corner, and after so much time stuck inside, who wants to hang around the stove to cook complicated recipes? Here, we'll share a new recipe every day that comes together easily, is diabetic-safe, anti-inflammatory, can be prepared with fresh seasonal vegetables, and is best eaten outdoors. Today's recipe is: 

Four Leaf Salad with Mint Vinaigrette

 Servings: 4
 Prep time: 

 8 minutes


  • 12 leaves red leaf lettuce
  • leaves Boston lettuce
  • fresh spinach leaves, stems removed
  • ½ small head of curly endive
  • Tbs white wine vinegar
  • Tsp finely grated lemon zest
  • Tbs minced fresh mint
  • Tbs olive oil
  • strips of lemon zest for garnish (optional)


  1. Wash and dry the salad greens. Tear into bite-size pieces. Combine in a medium salad bowl.
  2. In a small bowl, combine vinegar, lemon zest, and mint. Whisk in olive oil. Drizzle over greens and toss.
  3. Divide salad between 4 salad plates, and, if using, garnish each with strips of lemon zest.

Nutrition Information

Per serving: 88 calories (66% calories from fat), 2 g protein, 7 g total fat (1.0 g saturated fat), 6 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 46 mg sodium
Diabetic exchanges: 1/2 carbohydrate (1 vegetable), 1 1/2 fat


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30 Days of Greens