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Food & Recipes

Foodie 411

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Mixed Lettuce Salad With Cucumber Herb Vinaigrette

This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients

Prep: 30 Minutes | Total Time: 30 Minutes

1
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
sugar
1/2 teaspoon
salt
1/2 small
garlic clove
1 pinch
salt
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

Instructions

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

Reviewed July 16, 2012