In this simple green side salad recipe, white-wine vinegar, tarragon and Dijon mustard are whisked together to make a bright, signature dressing. Serve with grilled chicken, steak or shrimp, and fresh tomatoes.
Nutrition per serving may change if servings are adjusted.
⅓ cup extra-virgin olive oil
3 tablespoons white-wine vinegar
2 scallions, minced
2 teaspoons chopped fresh tarragon or ½ teaspoon dried
1 teaspoon Dijon mustard
½ teaspoon kosher salt
16 cups mixed salad greens (10 ounces)
Combine oil, vinegar, scallions, tarragon, mustard and salt in a jar. Cover and shake until well combined. Place greens in a large salad bowl. Just before serving, drizzle the vinaigrette over the greens and gently toss to coat.
Make Ahead Tip: Cover and refrigerate the dressing for up to 5 days.
104 calories;10 g fat(1 g sat); 2 g fiber; 4 g carbohydrates; 2 g protein; 130 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 3,031 IU vitamin A; 18 mg vitamin C; 64 mg calcium; 1 mg iron; 107 mg sodium; 361 mg potassium
Vitamin A (61% daily value), Folate (32% dv), Vitamin C (30% dv)