Tossed Green Salad With Herbs
Published November 16, 1982
- Total Time
- 10 minutes
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Ingredients
2 small heads Boston lettuce
2 tablespoons red-wine vinegar
1 teaspoon finely minced garlic
1 tablespoon imported mustard such as Dijon or Dusseldorf
6 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely ground dried coriander seeds
1 tablespoon finely chopped chives, optional
Nutritional analysis per serving (4 servings)
3 grams carbs; 196 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 1 gram fiber; 223 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
Pull off and discard any blemished outer lettuce leaves. Cut away core of lettuce and separate leaves. Rinse in cold water and drain or spin dry. Put in salad bowl.
- Step 2
In another bowl combine vinegar, garlic and mustard. Using wire whisk, beat in oil. Add salt, pepper, coriander and chives. Pour dressing over salad and toss.
Private Notes