Mixed Lettuce Salad with Cucumber Herb Vinaigrette
Oak leaf and baby romaine lettuces are so tender they're best eaten straight from the garden or at least within a day or two of picking. Mild and delicate, they pair wonderfully with peppery radishes and chopped hard-boiled eggs in this easy salad.
Source: EatingWell Magazine, March/April 2009
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate the vinaigrette (Step 1) for up to 3 days.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
Nutrition Facts
Serving Size: 1 cup
Per Serving:
83 calories; protein 4.5g; carbohydrates 4g; dietary fiber 1.9g; sugars 1.7g; fat 5.7g; saturated fat 1.2g; cholesterol 93.3mg; vitamin a iu 1826.4IU; vitamin c 14.8mg; folate 90mcg; calcium 60.7mg; iron 1.3mg; magnesium 21.6mg; potassium 297.2mg; sodium 152.8mg; thiamin 0.1mg.
Exchanges:
1 vegetable, 1/2 fat, 1/2 medium fat meat