Salad of Boston Lettuce with Creamy Orange-Shallot Dressing

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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.

 Salad of Boston Lettuce with Creamy Orange-Shallot Dressing
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 10 minutes

  • Dressing

  • 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

  • Salad

  • 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)

Directions
  1. 4 servings, about 1 1/2 cups each

  2. To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.

  3. 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.


Nutritional Facts

Servings
4
Per serving
Calories
76
Carbohydrates
11g
Fat
3g
Saturated Fat
0g
Monounsaturated Fat
1g
Protein
2g
Cholesterol
4mg
Dietary Fiber
2g
Potassium
395mg
Sodium
140mg
Added Sugars
1g
Exchanges
2 vegetable
Carbohydrate Servings
1
Vitamin A (120% daily value)
Vitamin C (30% dv)
Folate (16% dv).

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