This bistro salad is uncomplicated and elegant. Tarragon gives the creamy yogurt-dressing a light flavor reminiscent of anise. With lettuce as the featured ingredient, carefully select fresh, crisp heads.
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1 | tbsp | white vinegar |
| 1 | tbsp | cider vinegar |
| 1 | tsp | honey |
| 1 | tbsp | dried minced onion |
| 1 1⁄2 | tsp | Dijon mustard |
| 1 1⁄2 | tsp | fresh tarragon (finely chopped) |
| 1⁄4 | tsp | seasoned salt (such as Redmond RealSalt) |
| 1⁄8 | tsp | pepper |
| 2 | head | Boston or Bibb lettuce (wash well and let dry on towels. Keep large whole leaves in one piece, do not break or cut.) |
In a small bowl, whisk yogurt, vinegars and honey. Stir in onion, Djion mustard, tarragon, seasoned salt and pepper. Cover and refrigerate for at least 1 hour before serving.
Divide whole lettuce leaves between 6 seperate plates, stacking the leaves in the center of each plate. Drizzle generously with yogurt-tarragon dressing.