Salad of Boston Lettuce with Creamy Orange-Shallot Dressing

Salad of Boston Lettuce with Creamy Orange-Shallot Dressing

1 Review
From: EatingWell Magazine Spring 2003

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Dressing
  • 1/4 cup reduced-fat mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup orange juice
  • 2 teaspoons finely chopped shallot
  • Salad
  • Freshly ground pepper, to taste
  • 1 large head Boston lettuce, torn into bite-size pieces (5 cups)
  • 1 cup cherry or grape tomatoes, rinsed and cut in half
  • 1 cup julienned or grated carrot, (1 carrot)
  • 2 tablespoons snipped fresh tarragon, or chives (optional)


  • Active

  • Ready In

  1. To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
  2. 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 information

  • Serving size: about 1 1/2 cups
  • Per serving: 76 calories; 3 g fat(0 g sat); 2 g fiber; 11 g carbohydrates; 2 g protein; 67 mcg folate; 4 mg cholesterol; 5 g sugars; 1 g added sugars; 7283 IU vitamin A; 17 mg vitamin C; 47 mg calcium; 1 mg iron; 161 mg sodium; 396 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable

Reviews 1

November 08, 2011
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By: Veggiemommy
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