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Ingredients
2 small heads Boston lettuce
2 tablespoons tarragon vinegar
1 teaspoon finely minced garlic
1 tablespoon Dijon-style mustard
6 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped dill
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives (optional)
Nutritional analysis per serving (4 servings)
2 grams carbs; 193 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 1 gram fiber; 222 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Discard any blemished outer leaves of lettuce. Cut away core. Separate leaves, rinse and drain or spin dry. Place in a salad bowl.
- Step 2
In a small bowl, combine vinegar, garlic and mustard. Using a wire whisk, beat in oil. Add salt, pepper, dill, parsley and chives. Pour dressing over salad and toss.
Private Notes