Mixed Salad with Herb Vinaigrette

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

NUTRITION INFO
Directions
  • 1 large or 2 small heads Bibb lettuce, rinsed, spun dry, and leaves left whole
    1 (14-ounce) can or jar hearts of palm, drained and cut into rounds
    2 vine-ripened tomatoes (each about 4 ounces), cut into eighths
    1 firm-ripe Hass avocado, peeled, cut lengthwise, seeded, and sliced
    1 small cucumber, peeled, sliced lengthwise and seeded, and cut into half-moons (about 1 cup)
    Herb Vinaigrette, recipe follows
    Salt and freshly ground black pepper

  • In a large bowl, combine the lettuce, hearts of palm, tomatoes, avocado, and cucumbers. Add enough dressing to lightly coat and toss. Season lightly with salt and pepper and serve.

  • Herb Vinaigrette:
    1 tablespoon Dijon mustard
    1 tablespoon minced shallots
    2 tablespoons white wine vinegar
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/2 cup vegetable oil
    2 tablespoons extra-virgin olive oil
    1 tablespoon chopped fresh parsley leaves
    1 tablespoon chopped fresh chives
    2 teaspoons chopped fresh tarragon leaves
     
    In a medium bowl, whisk together the mustard, shallots, vinegar, salt, and pepper. Slowly drizzle in the vegetable oil, whisking constantly to form an emulsion. Whisking, slowly add the extra- virgin olive oil. Fold in the herbs, adjust the seasoning to taste, and serve.
     
    Yield: about 3/4 cup


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews