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Salad of Boston Lettuce with Creamy Orange-Shallot Dressing
The EatingWell Diabetes Cookbook (2005)
Light mayonnaise makes a velvety base for this zesty dressing, which can easily be doubled if you want enough for another meal later in the week.
4 servings, about 1 1/2 cups each
Active Time: 10 minutes |
Total Time: 10 minutes
- 1/4 cup reduced-fat mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/4 cup orange juice
- 2 teaspoons finely chopped shallot
- Freshly ground pepper, to taste
- 1 large head Boston lettuce, torn into bite-size pieces (5 cups)
- 1 cup julienned or grated carrot, (1 carrot)
- 1 cup cherry or grape tomatoes, rinsed and cut in half
- 2 tablespoons snipped fresh tarragon, or chives (optional)
- To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
- To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.
Per serving :
1 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
12 g Carbohydrates;
2 g Protein;
2 g Fiber;
182 mg Sodium;
386 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable