Salad of Boston Lettuce with Creamy Orange-Shallot Dressing

Spring 2003, The EatingWell Diabetes Cookbook (2005)

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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.

Salad of Boston Lettuce with Creamy Orange-Shallot Dressing

Makes: 4 servings, about 1 1/2 cups each

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  • 1/4 cup reduced-fat mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup orange juice
  • 2 teaspoons finely chopped shallot
  • Freshly ground pepper, to taste


  • 1 large head Boston lettuce, torn into bite-size pieces (5 cups)
  • 1 cup julienned or grated carrot, (1 carrot)
  • 1 cup cherry or grape tomatoes, rinsed and cut in half
  • 2 tablespoons snipped fresh tarragon, or chives (optional)


  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.


Per serving: 64 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrates; 1 g added sugars; 2 g protein; 2 g fiber; 182 mg sodium; 386 mg potassium.

Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (30% dv), Folate (16% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable

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