Mixed Green Salad

Ingredients

• 1 head Boston lettuce
• 1 bunch watercress
• 1 tablespoon Dijon-style mustard
• 2 tablespoons red-wine vinegar
• 1 teaspoon finely chopped garlic
• 4 tablespoons olive or vegetable oil
• Salt and freshly ground pepper to taste
• 2 ripe plum tomatoes, cored and sliced thin
• 1 medium Vidalia or red onion, peeled and sliced thin
• Shaved Gruyere or Parmesan cheese for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    148 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 57 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Core the Boston lettuce and separate the leaves. Trim off the tough stems of the watercress. Rinse the greens well and shake off the excess moisture.
2. In a large salad bowl, add the mustard, the vinegar and the garlic. Blend well with a wire whisk, gradually adding the oil. Add salt and pepper to taste.
3. Add the lettuce, watercress, tomatoes and the sliced onion. Toss well and serve with shaved Gruyere or Parmesan cheese on top, or with a wedge of Brie on the side.

10 minutes