Mixed Lettuce Salad with Cucumber Herb Vinaigrette

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Mixed Lettuce Salad with Cucumber Herb Vinaigrette

Mixed Lettuce Salad with Cucumber Herb Vinaigrette

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.

Serves 4

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 1 small cucumber, peeled, seeded and chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon red-wine vinegar
  • 2 tablespoon chopped fresh chives
  • 2 tablespoon chopped fresh parsley
  • 1 tablespoon nonfat or low-fat plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 small clov garlic
  • 2 cups Red Oak or other red leaf lettuce
  • 2 cups Freckles or other baby romaine
  • 1/2 cup sliced radishes
  • 4 scallions, sliced
  • 2 hard-boiled eggs, peeled and chopped (see Tip)

Cooking Directions

Step 1

To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and 1/2 teaspoon salt in a blender until smooth.

Step 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.


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