ريـــمــــــه
06-27-2008, 05:36 AM
Salad of Boston Lettuce with Creamy
http://img.foodnetwork.com/FOOD/2007/12/21/eatingwell_recipe_4227_e.jpg
Salad of Boston Lettuce with Creamy Orange-Shallot Dressing Recipe courtesy
EatingWell.com
Light mayonnaise makes a velvety base for this zesty dressing, which can easily be doubled if you want enough for another meal later in the week.
Dressing:
1/4 cup reduced-fat mayonnaise
1/2 teaspoon Dijon mustard
1/4 cup orange juice
2 teaspoons finely chopped shallot
Freshly ground pepper to taste
Salad:
1 large head Boston lettuce, torn into bite-size pieces (5 cups)
1 cup julienned or grated carrot (1 carrot)
1 cup cherry or grape tomatoes, rinsed and cut in half
2 tablespoons snipped fresh tarragon or chives (optional)
To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.
Nutrition Information
Nutritional Analysis Per serving Calories 64
Carbohydrate Servings 1 Carbohydrates 12 g
Protein 2 g Fat 1 g
Saturated Fat 0 g Cholesterol 0 g
Monounsaturated Fat 0 g Dietary Fiber 2 g
Sodium 182 mg Potassium 386 mg
Exchanges 2 vegetable Nutrition Bonus Vitamin A (120% daily value), Vitamin C (30% dv), Folate (16% dv).
Try our Fat & Calorie Calculator for additional information.
http://img.foodnetwork.com/FOOD/2007/12/21/eatingwell_recipe_4227_e.jpg
http://img.foodnetwork.com/FOOD/2007/12/21/eatingwell_recipe_4227_e.jpg
Salad of Boston Lettuce with Creamy Orange-Shallot Dressing Recipe courtesy
EatingWell.com
Light mayonnaise makes a velvety base for this zesty dressing, which can easily be doubled if you want enough for another meal later in the week.
Dressing:
1/4 cup reduced-fat mayonnaise
1/2 teaspoon Dijon mustard
1/4 cup orange juice
2 teaspoons finely chopped shallot
Freshly ground pepper to taste
Salad:
1 large head Boston lettuce, torn into bite-size pieces (5 cups)
1 cup julienned or grated carrot (1 carrot)
1 cup cherry or grape tomatoes, rinsed and cut in half
2 tablespoons snipped fresh tarragon or chives (optional)
To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.
Nutrition Information
Nutritional Analysis Per serving Calories 64
Carbohydrate Servings 1 Carbohydrates 12 g
Protein 2 g Fat 1 g
Saturated Fat 0 g Cholesterol 0 g
Monounsaturated Fat 0 g Dietary Fiber 2 g
Sodium 182 mg Potassium 386 mg
Exchanges 2 vegetable Nutrition Bonus Vitamin A (120% daily value), Vitamin C (30% dv), Folate (16% dv).
Try our Fat & Calorie Calculator for additional information.
http://img.foodnetwork.com/FOOD/2007/12/21/eatingwell_recipe_4227_e.jpg