Salad Verte

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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.

35
Calories
3g
Protein
6
Servings

Ingredients

1 c Stonyfield Organic Fat Free Plain Yogurt
1 T white vinegar
1 T cider vinegar
1 t honey
1 T dried minced onion
1 1/2 t Dijon mustard
1 1/2 t fresh tarragon (finely chopped)
1/4 t seasoned salt (such as Redmond RealSalt)
1/8 t 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.)
Nutrition Information: 
Calories: 
35
Sodium: 
125mg
Total Carbohydrate: 
6g
Dietary Fiber: 
1g
Sugars: 
4g
Protein: 
3g
Vitamin A: 
35%
Vitamin C: 
4%
Calcium: 
8%
Iron: 
4%

Preparation:

Step 1

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.

Step 2

Divide whole lettuce leaves between 6 seperate plates, stacking the leaves in the center of each plate. Drizzle generously with yogurt-tarragon dressing.

Ingredients

1 c Stonyfield Organic Fat Free Plain Yogurt
1 T white vinegar
1 T cider vinegar
1 t honey
1 T dried minced onion
1 1/2 t Dijon mustard
1 1/2 t fresh tarragon (finely chopped)
1/4 t seasoned salt (such as Redmond RealSalt)
1/8 t 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.)
Nutrition Information: 
Calories: 
35
Sodium: 
125mg
Total Carbohydrate: 
6g
Dietary Fiber: 
1g
Sugars: 
4g
Protein: 
3g
Vitamin A: 
35%
Vitamin C: 
4%
Calcium: 
8%
Iron: 
4%

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