Ingredients
- 1 large head Romaine lettuce (or another variety, if desired), about 1 1/4 to 1 1/2 pounds
- 1 large clove garlic, peeled, crushed and finely chopped
- 1 tablespoon Dijon-style mustard
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons peanut, canola or virgin olive oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
47 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 133 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Separate the lettuce leaves, removing and discarding damaged or wilted areas, and break or cut them into 2-inch pieces. (There should be about eight loose cups.) Wash the lettuce in a basin of cool water, drain and dry thoroughly, preferably in a salad spinner, so no water remains.
- Place all the dressing ingredients in a bowl large enough to hold the salad greens, and whisk briefly to mix but not to emulsify.
- Add the greens, and toss well. Serve with the Cornish hens.
10 minutes
Dining and Cooking