Green Salad With Garlic Dressing
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1large head Romaine lettuce (or another variety, if desired), about 1¼ to 1½ pounds
- 1large clove garlic, peeled, crushed and finely chopped
- 1tablespoon Dijon-style mustard
- 1tablespoon red wine vinegar
- ¼teaspoon salt
- ¼teaspoon freshly ground black pepper
- 3tablespoons peanut, canola or virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
85 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 2 grams protein; 136 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
Place all the dressing ingredients in a bowl large enough to hold the salad greens, and whisk briefly to mix but not to emulsify.
- Step 3
Add the greens, and toss well. Serve with the Cornish hens.
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Cooking Notes
Scott Durkin
this is a perfect "kick" that your meal may need at the end. crunchy Romaine lettuce and the tangy dressing. my guests wolfed it down after a hearty meal of beef short ribs .....
Scott Durkin
this is a perfect "kick" that your meal may need at the end. crunchy Romaine lettuce and the tangy dressing. my guests wolfed it down after a hearty meal of beef short ribs .....
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