Mixed Lettuce Salad with Cucumber Herb Vinaigrette
Ingredients
Vinaigrette
- 1/2 English cucumber chopped
- 1/8 cup extra-virgin olive oil
- 1 tbsp red-wine vinegar
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- 1/2 tbsp nonfat or low-fat plain yogurt
- 1/2 tsp Dijon mustard
- 1/2 tsp prepared horseradish
- 1/2 tsp sugar
- 1/4 tsp salt
Salad
- 1/4 small clove garlic
- Pinch of salt
- 1 bag of Jungle Farm Mixed Lettuce
- 1/4 cup sliced radishes
- 2 scallions sliced
- 1 hard-boiled eggs peeled and chopped
Instructions
- To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and 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 1/8 cup of the vinaigrette over the greens; toss to coat. (Cover and refrigerate the remaining vinaigrette for up to 3 days.) Serve the salad garnished with radishes, scallions and hard-boiled egg.
Notes
Make Ahead Tip: Cover and refrigerate the vinaigrette for up to 3 days.