Mixed Greens Salad With Vinaigrette
Updated October 31, 2024
- Total Time
- 10 minutes
- Rating
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Ingredients
1 head Boston lettuce
1 bunch watercress
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
1 teaspoon finely chopped garlic
4 tablespoons olive or vegetable oil
Salt and freshly ground pepper to taste
2 ripe plum tomatoes, cored and sliced thin
1 medium Vidalia or red onion, peeled and sliced thin
Shaved Gruyere or Parmesan cheese for garnish
Nutritional analysis per serving (4 servings)
4 grams carbs; 147 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 1 gram fiber; 287 milligrams sodium; 2 grams protein; 2 grams 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
Core the Boston lettuce and separate the leaves. Trim off the tough stems of the watercress. Rinse the greens well and shake off the excess moisture.
- Step 2
In a large salad bowl, add the mustard, the vinegar and the garlic. Blend well with a wire whisk, gradually adding the oil. Add salt and pepper to taste.
- Step 3
Add the lettuce, watercress, tomatoes and the sliced onion. Toss well and serve with shaved Gruyere or Parmesan cheese on top, or with a wedge of Brie on the side.
Private Notes
Comments
perfection