Boston Lettuce and Spinach Salad

Author: Canadian Living

You can make this creamy peppercorn dressing ahead of time.

  • Portion size 6 servings
  • Credits : Barbecue Plus: Summer 2005

Ingredients

Method

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.

Nutritional facts Per serving: about

  • Sodium 117 mg
  • Protein 3 g
  • Calories 60.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 6 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 54.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Boston Lettuce and Spinach Salad

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