Spring Salad Cups with Tarragon Dressing
Spring Salad Cups With Tarragon Dressing
Photography by Matthew Kimura
This recipe makes 12 servings
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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