Mixed Green Salad with Tarragon Vinaigrette

Mixed Green Salad with Tarragon Vinaigrette

1 Review
From the EatingWell Kitchen

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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)


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  1. 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.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 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
  • Nutrition Bonus: Vitamin A (61% daily value), Folate (32% dv), Vitamin C (30% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 2 fat

Reviews 1

September 10, 2015
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By: joclevy
This recipe is *not*, I repeat *not* in the July/August 2015 issue. Doesn't anyone ever check the tags? Very frustrating to pull out the magazine and not find a recipe.
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