Boston Lettuce and Spinach Salad
33 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 60 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 0 |
| carb | 6 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 117 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 9 |
| vit A | 27 |
| vit C | 32 |
| folate | 54 |
You can make this creamy peppercorn dressing ahead of time.
Ingredients
-
8 cups (2 L) lightly packed Boston_lettuce leaves
3 cups (750 mL) lightly packed spinach
1 small cucumber (5 inches/12 cm long), thinly sliced
8 radishes, thinly sliced
Dressing:
1/4 cup (50 mL) each light mayonnaise and buttermilk
1 tsp (5 mL) white_wine_vinegar
1 tsp (5 mL) Dijon_mustard
1 clove garlic, minced
1/2 tsp (2 mL) mixed peppercorns, cracked
Pinch salt
Preparation
Dressing: In bowl, whisk mayonnaise, buttermilk, vinegar, mustard, garlic, peppercorns and salt. (Make-ahead: Cover; refrigerate for up to 24 hours.)
Tear lettuce and spinach into bite-size pieces; place in bowl. Add cucumber and radishes; pour dressing over top and toss.
Tear lettuce and spinach into bite-size pieces; place in bowl. Add cucumber and radishes; pour dressing over top and toss.
Source : Barbecue Plus: Summer 2005
- Keywords : Salad; Make-Ahead; Lettuce; Spinach; Mayonnaise; Buttermilk;
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