Mixed Greens Salad With Vinaigrette

Updated Nov. 1, 2024

Total Time
10 minutes
Rating
5(38)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 1head Boston lettuce
  • 1bunch watercress
  • 1tablespoon Dijon-style mustard
  • 2tablespoons red-wine vinegar
  • 1teaspoon finely chopped garlic
  • 4tablespoons olive or vegetable oil
  • Salt and freshly ground pepper to taste
  • 2ripe plum tomatoes, cored and sliced thin
  • 1medium Vidalia or red onion, peeled and sliced thin
  • Shaved Gruyere or Parmesan cheese for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

147 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 287 milligrams sodium

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

  1. 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.

  2. 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.

  3. 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.


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