Healthy Side Dish Recipes Healthy Vegetable Side Dish Recipes Healthy Greens Side Dish Recipes Healthy Lettuce Side Dish Recipes Mixed Lettuce Salad with Cucumber Herb Vinaigrette 5.0 (1) 1 Review 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. By Ellen Ecker Ogden Updated on June 8, 2018 Print Rate It Share Share Tweet Pin Email Cook Time: 30 mins Total Time: 30 mins Servings: 4 Yield: 4 cups Nutrition Profile: Diabetes Appropriate Gluten-Free Healthy Immunity Heart Healthy Low Added Sugars Low Carbohydrate Low Sodium Low-Calorie Vegetarian Jump to Nutrition Facts Ingredients Vinaigrette 1 small cucumber, peeled, seeded and chopped ¼ cup extra-virgin olive oil 2 tablespoons red-wine vinegar 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1 tablespoon nonfat or low-fat plain yogurt 1 teaspoon Dijon mustard 1 teaspoon prepared horseradish 1 teaspoon sugar ½ teaspoon salt Salad 1/2 small clove garlic Pinch of salt 2 cups Red Oak or other red leaf lettuce 2 cups Freckles or other baby romaine ½ cup sliced radishes 4 scallions, sliced 2 hard-boiled eggs, peeled and chopped (see Tip) Directions To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and 1/2 teaspoon salt in a blender until smooth. To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with all the lettuce. Pour 1/4 cup of the vinaigrette over the greens; toss to coat. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 3 days.) Serve the salad garnished with radishes, scallions and hard-boiled egg. 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. Rate it Print Nutrition Facts (per serving) 83 Calories 6g Fat 4g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 83 % Daily Value * Total Carbohydrate 4g 1% Dietary Fiber 2g 7% Total Sugars 2g Protein 5g 9% Total Fat 6g 7% Saturated Fat 1g 6% Cholesterol 93mg 31% Vitamin A 1826IU 37% Vitamin C 15mg 16% Folate 90mcg 23% Sodium 153mg 7% Calcium 61mg 5% Iron 1mg 7% Magnesium 22mg 5% Potassium 297mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved