Greens With Creamy Dressing
Published February 16, 1982
- Total Time
- 15 minutes
- Rating
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Ingredients
¾ pound red or green lettuce
1 ½ teaspoons Dijon mustard
1 teaspoon mayonnaise
¼ cup olive oil
2 scant tablespoons red wine vinegar
¼ teaspoon dried basil or 1 teaspoon chopped fresh
½ teaspoon dried tarragon leaves or 1 ½ teaspoons chopped fresh
Salt and freshly ground black pepper
1 small clove garlic
Nutritional analysis per serving (3 to 4 servings)
2 grams carbs; 143 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 1 gram fiber; 256 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
Wash greens and drain. Pat dry with paper towels. Place in salad bowl or on salad plates.
- Step 2
Beat mustard and mayonnaise. Add oil in very thin stream, beating constantly with wire whisk. Dressing should remain thick.
- Step 3
Beat in vinegar in thin stream; dressing should be thinner but still creamy.
- Step 4
Add herbs, salt and pepper to dressing.
- Step 5
Put garlic through press and beat in. Serve dressing over greens.
Private Notes