Light mayonnaise makes a velvety base for this zesty dressing, which can easily be doubled if you want enough for another meal later in the week.Ingredients
Total Time: 10 minutes
1/4 cup reduced-fat mayonnaise
1/2 teaspoon Dijon mustard
1/4 cup orange juice
2 teaspoons finely chopped shallot
Freshly ground pepper, to taste
1 large head Boston lettuce, torn into bite-size pieces (5 cups)
1 cup julienned or grated carrot, (1 carrot)
1 cup cherry or grape tomatoes, rinsed and cut in half
2 tablespoons snipped fresh tarragon, or chives (optional)
4 servings, about 1 1/2 cups each
To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 2 vegetable
- Carbohydrate Servings
- Vitamin A (120% daily value)
- Vitamin C (30% dv)
- Folate (16% dv).