The Perfect Green Salad with French Dressing Recipe


Nutrition

Cal/Serving: 136
Daily Value: 7%
Servings: 6

Low-Carb
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat12g18%
Saturated2g8%
Trans0g0%
Carbs8g3%
Fiber3g12%
Sugars1g0%
Protein2g4%
Sodium247mg10%
Calcium59mg6%
Magnesium21mg5%
Potassium456mg13%
Iron1mg7%
Zinc0mg2%
Phosphorus58mg8%
Vitamin A1906IU38%
Vitamin C11mg19%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg3%
Niacin (B3)1mg3%
Vitamin B60mg4%
Folic Acid (B9)61µg15%
Vitamin E2mg9%
Vitamin K63µg78%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Green salad
Pieter Estersohn

The clean flavors of a green salad work perfectly alongside heavier dishes, or it can be served as a separate course.

Click here to see A Simple Dinner Party Menu.

Click here to see The Perfect Christmas Dinner.

3.117645
Ratings68

INGREDIENTS

For the dressing:

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard, preferably Grey Poupon
  • 1 teaspoon superfine sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon coarsely ground black pepper

For the salad:

  • 2 heads Boston lettuce
  • 3 bunches lamb’s lettuce or mâche
  • 2 fennel bulbs, cored and thinly sliced

DIRECTIONS

For the dressing:

Place all the ingredients in a thoroughly clean glass jar. Screw on the lid and shake to combine. Refrigerate until ready to use.

For the salad:

Separate the lettuce leaves, discarding the outer leaves and the stalks. Wash the leaves thoroughly and gently dry in a salad spinner. Place in a large bowl with the fennel. Just before serving, toss the salad with the dressing.

Recipe Details

Adapted from "Recipes for Parties" by Michael Leva and Nancy Parker (Rizzoli, 2010)

Servings: 6

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