Salade Panachee (Mixed green salad)
Published December 7, 1982
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 head Boston lettuce
1 bunch watercress
1 red, ripe tomato, cored and cut in eighths
6 radishes, trimmed and thinly sliced
2 tablespoons tarragon vinegar
1 clove garlic, finely minced
1 tablespoon imported mustard such as Dijon or Dusseldorf
6 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
3 grams carbs; 199 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 1 gram fiber; 315 milligrams sodium; 2 grams 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.
Powered by
Preparation
- Step 1
Core Boston lettuce and separate leaves. Trim off tough stems of watercress. Rinse greens and shake off excess moisture. Put greens in salad bowl and add tomato and radishes.
- Step 2
Blend vinegar, minced garlic and mustard in mixing bowl. Stir with whisk, gradually adding oil. Add salt and pepper to taste.
- Step 3
Pour dressing over the greens and toss.
Private Notes
Comments
I don't understand the need to "core" a tomato. With the "core" out they fall apart.