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Spring Salad Cups with Tarragon Dressing

By The Canadian Living Test Kitchen

Tested till perfect

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Spring Salad Cups with Tarragon Dressing

Spring Salad Cups With Tarragon Dressing
Photography by Matthew Kimura

This recipe makes 12 servings

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Nutritional Info

Per serving: about -
cal 76
pro 2 g
total fat 7 g
sat. fat 1 g
carb 3 g
fibre 1 g
chol 1 mg
sodium 110 mg
% RDI: -
calcium 5
iron 9
vit A 28
vit C 25
folate 44

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

Ingredients

  • 2 heads Bibb or Boston lettuce
  • 8 cups baby spinach or mixed baby greens.php">greens
  • 8 radishes, thinly sliced
  • 3 green onions, thinly sliced
  • Tarragon Dressing:
  • 1/3 cup extra virgin olive oil or vegetable oil
  • 2 tbsp light mayonnaise
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • Pinch pepper

Preparation

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.

Source : Canadian Living Magazine: April 2006

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