Tested till perfect Spring Salad Cups with Tarragon Dressing
Spring Salad Cups With Tarragon Dressing
Photography by Matthew Kimura

Spring Salad Cups with Tarragon Dressing

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2006

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 2 heads 2headsBibb or Boston lettuce
  • 8 cups 8cupsbaby spinach or mixed baby greens
  • 8 8radishradishes, thinly sliced
  • 3 3green oniongreen onions, thinly sliced

Tarragon Dressing:

  • 1/3 cup 1/3cupextra virgin olive oil or vegetable oil
  • 2 tbsp 2tbsplight mayonnaise
  • 1 tbsp 1tbspchopped fresh tarragon
  • 1 tbsp 1tbspwhite wine vinegar
  • 2 tsp 2tspDijon mustard
  • 1/4 tsp 1/4tspsalt
  • Pinch Pinchpepper
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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 Information Per serving: about

cal 76 pro 2g total fat 7g sat. fat 1g
carb 3g fibre 1g chol 1mg sodium 110mg

% RDI:

calcium 5 iron 9 vit A 28 vit C 25
folate 44
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