¼ cup extra virgin olive oil
2 Tbsp red wine vinegar
2 Tbsp chopped fresh chives
2 Tbsp chopped fresh parsley
1 Tbsp nonfat or low-fat plain yogurt
1 tsp Dijon mustard
1 tsp prepared horseradish
1 tsp sugar
½ tsp salt
1. To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and 1/2 teaspoon salt in a blender until smooth.
pinch of salt
2 cup red oak or other red leaf lettuce
2 cup freckles or other baby romaine
½ cup sliced radishes
4 scallions, sliced
2 hard-boiled egg, peeled and chopped (see tip)
2. 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.
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.
To Make Ahead: Cover and refrigerate the vinaigrette (Step 1) for up to 3 days.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 83
- Calories from fat 54
- Total Fat 6gm 9%
- Sodium 152mg 6%
- Total Carbohydrates 4gm 1%
- Fiber 2gm 8%
- Protein 5gm
- Cholesterol 106mg 35%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.