Mixed Green Salad
- Total Time
- 10 minutes
- Rating
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Ingredients
- 1bunch watercress
- 1head Boston lettuce
- 1red ripe tomato, cored and cut into eighths
- 2tablespoons tarragon vinegar
- 1clove garlic, finely minced
- 1tablespoon Dijon-style mustard
- 6tablespoons olive oil
- Salt to taste if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
198 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 301 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
- Step 1
Trim off the tough stems of the watercress. Core the Boston lettuce and separate leaves. Rinse greens and shake off any excess moisture. Put greens in a mixing bowl and add the tomato.
- Step 2
Blend vinegar, garlic and mustard in a small mixing bowl. Stir with a whisk, gradually adding the oil. Add salt and pepper. Pour over greens and tomato and toss.
Private Notes