Steakhouse Salad

It’s easy to take salad from ho-hum to “oh yum!”—just toss in an easy-from-scratch Dijon-jalapeño dressing and top with crispy frizzled scallions!

1/4 cup canola oil 8 scallions, white and pale green parts only 1/8 tsp. + 1/4 tsp. salt 2 Tbs. rice vinegar or white wine vinegar 1 tsp. Dijon mustard 1/2 tsp. sugar 3 Tbs. olive oil 1 tsp. minced jalapeño pepper, about half of 1 seeded pepper 1 pkg. (5 oz.) mixed baby salad greens 1 cup grape tomatoes, halved 1/2 cup ranchflavored croutons

Line baking sheet with paper towels. In small pot, heat canola oil over high heat. Cut 6 scallions in half crosswise, then cut each piece in half lengthwise. Carefully add to hot oil; cook until golden, about 1 minute. With slotted spoon, transfer scallions to paper towels to drain. Sprinkle with 1/8 tsp. salt; reserve.

Thinly slice remaining 2 scallions. In small bowl, stir together vinegar, mustard, sugar, oil and remaining 1/4 tsp. salt until sugar and salt dissolve. Stir in jalapeño pepper and sliced scallions. In large serving bowl, combine salad greens with tomatoes and croutons. Drizzle with dressing; gently toss. Top with reserved fried scallions and serve immediately. Servings: 6 Calories: 177 Protein: 2 g. Fat: 17 g. (2 g. sat.) Chol.: 0 mg. Carbs.: 7 g. Sodium: 227 mg. Fiber: 1 g. Sugar: 3 g. Kitchen time: 20 minutes. Total time: 20 minutes.