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.

Jim Romanoff
Source: EatingWell Magazine, Spring 2003




Instructions Checklist
  • 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 Facts

76 calories; protein 1.9g 4% DV; carbohydrates 11.3g 4% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 4.9g; fat 3.1g 5% DV; saturated fat 0.5g 2% DV; cholesterol 3.8mg 1% DV; vitamin a iu 7283.3IU 146% DV; vitamin c 17.2mg 29% DV; folate 67.1mcg 17% DV; calcium 46.6mg 5% DV; iron 1.1mg 6% DV; magnesium 20.3mg 7% DV; potassium 395.7mg 11% DV; sodium 161.3mg 7% DV; thiamin 0.1mg 9% DV; added sugar 1g.

Reviews (1)

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Rating: 5 stars
Fantastic Dressing The greens are very simple and straight forward but what makes this salad wonderful is the dressing. I keep a batch in the fridge and use it for other salads. It also makes a great sauce heated up over fish chicken or seafood. Hard to believe it's healthy. Pros: Tastes Great easty to make Read More