Spring Salad Cups with Tarragon Dressing

Spring Salad Cups With Tarragon Dressing 150 Author: Canadian Living Credits: Spring Salad Cups With Tarragon Dressing 150

Bright, fresh and prettily cupped on a platter, this appetizer is guaranteed to please both in looks and taste.

  • Portion size 12 servings

Ingredients

  • 2 heads lettuce
  • 8 cups baby spinach
  • 8 cups mixed baby greens
  • 8 radishes thinly sliced
  • 3 green onions thinly sliced
Tarragon Dressing:
  • 1/3 cup extra virgin olive oil
  • 1/3 cup vegetable oil
  • 2 tablespoons light mayonnaise
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • pinch pepper

Method

Tarragon Dressing: In small bowl, whisk together oil, mayonnaise, tarragon, vinegar, mustard, salt and pepper. (Make-ahead: Cover and refrigerate for up to 5 days; whisk.)

Separate lettuce leaves; set aside 12 of the best large cups. Tear remaining lettuce into bite-size pieces; place in large bowl. Add spinach and half each of the radishes and green onions. (Make-ahead: Cover and refrigerate up to 4 hours.) Add dressing; toss to coat.

Mound salad in each lettuce cup. Sprinkle with remaining radishes and green onions.

Nutritional facts <b>Per serving:</b> about

  • Sodium 110 mg
  • Protein 2 g
  • Calories 76.0
  • Total fat 7 g
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 44.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 28.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spring Salad Cups with Tarragon Dressing

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