Salade Composee (Mixed salad)
Published October 6, 1981
- Total Time
- 15 minutes, plus overnight stand time
- Rating
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Ingredients
1 cup heavy cream
1 tablespoon buttermilk
1 large head Boston or bibb lettuce
1 stalk celery
3 ripe tomatoes
10 radishes
2 apples
1 cup of chopped walnuts
1 tablespoon green pepper mustard
2 tablespoons cider vinegar
Juice of 1 lemon
Salt and pepper
Nutritional analysis per serving (6 servings)
18 grams carbs; 45 milligrams cholesterol; 321 calories; 5 grams monosaturated fat; 10 grams polyunsaturated fat; 10 grams saturated fat; 28 grams fat; 5 grams fiber; 589 milligrams sodium; 6 grams protein; 11 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
The day before, mix heavy cream and buttermilk. Leave it at room temperature (approximately 70 degrees Farenheit) covered with a cloth until it thickens (10 to 15 hours). Place in refrigerator.
- Step 2
Wash and tear lettuce. Wash and slice celery, tomatoes and radishes.
- Step 3
Peel apples and slice into thin wedges. Coat with lemon juice to prevent discoloring.
- Step 4
Mix all ingredients in a bowl.
- Step 5
In separate bowl, mix mustard, cream, vinegar and sal t and pepper. Pour dressing over portions before serving.
Private Notes