Ingredients
- 1 head Boston lettuce
- 1 bunch watercress
- 1 red, ripe tomato, cored and cut in eighths
- 6 radishes, trimmed and thinly sliced
- 2 tablespoons tarragon vinegar
- 1 clove garlic, finely minced
- 1 tablespoon imported mustard such as Dijon or Dusseldorf
- 6 tablespoons olive oil
- Salt to taste if desired
- Freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
200 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 63 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Core Boston lettuce and separate leaves. Trim off tough stems of watercress. Rinse greens and shake off excess moisture. Put greens in salad bowl and add tomato and radishes.
- Blend vinegar, minced garlic and mustard in mixing bowl. Stir with whisk, gradually adding oil. Add salt and pepper to taste.
- Pour dressing over the greens and toss.
15 minutes
Dining and Cooking