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20 minute dinner recipes

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Mixed Lettuce Salad with Cucumber Herb Vinaigrette


From EatingWell:  March/April 2009

Oak leaf and baby romaine lettuces are so tender they're best eaten straight from the garden or at least within a day or two of picking. Mild and delicate, they pair wonderfully with peppery radishes and chopped hard-boiled eggs in this easy salad.

4 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes





  1. To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and 1/2 teaspoon salt in a blender until smooth.
  2. To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with all the lettuce. Pour 1/4 cup of the vinaigrette over the greens; toss to coat. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 3 days.) Serve the salad garnished with radishes, scallions and hard-boiled egg.


Per serving : 83 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 106 mg Cholesterol; 4 g Carbohydrates; 5 g Protein; 2 g Fiber; 152 mg Sodium; 297 mg Potassium

Exchanges: 1 vegetable, 1/2 fat, 1/2 medium fat meat

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