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||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)|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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