Salad of Boston Lettuce with Creamy Orange-Shallot Dressing
http://www.eatingwell.com/recipes/salad_of_boston_lettuce_with_creamy_orange_shallot_dressing.html
From EatingWell: Spring 2003, 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
Ingredients
Dressing
- 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
Salad
- 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)
Preparation
- 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.
Nutrition
Per serving : 64 Calories; 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