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Mixed Lettuce Salad With Cucumber Herb Vinaigrette

Mixed Lettuce Salad With Cucumber Herb Vinaigrette
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WebMD Recipe from

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.

Prep: 30 Minutes | Total Time: 30 Minutes
  • small cucumber, peeled, seeded and chopped
  • 1/4 cup
    extra-virgin olive oil
  • 2 tablespoons
    red-wine vinegar
  • 2 tablespoons
    fresh chives, chopped
  • 2 tablespoons
    fresh parsley, chopped
  • 1 tablespoon
    nonfat or low-fat plain yogurt
  • 1 teaspoon
    Dijon mustard
  • 1 teaspoon
    prepared horseradish
  • 1 teaspoon
  • 1/2 teaspoon
  • 1/2 small
    garlic clove
  • 1 pinch
  • 2 cups
    Red Oak or other red leaf lettuce
  • 2 cups
    Freckles or other baby romaine
  • 1/2 cup
    sliced radishes
  • scallions, sliced
  • hard-boiled eggs, peeled and chopped
  1. To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and 1/2 teaspoon salt in a blender until smooth.
  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.


Nutritional Information

Makes: 4 servings
Serving Size: about 1 cup
  • Calories83
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol106 g
  • Carbohydrates4 g
    • Dietary fiber2 g
  • Sugars0 g
  • Protein5 g
  • Sodium152 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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