Clean Eating
Green Salad with Sherry-Tarragon Vinaigrette
Ingredients
- 1 cup sliced almonds (or use pecans or walnuts)
- 2 heads green leaf lettuce, torn
- 1 bunch radishes, thinly sliced
- 4 carrots, shaved into ribbons
- 1 cup fresh parsley leaves
- ½ cup sherry vinegar
- 1 shallot, finely chopped
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp chopped fresh tarragon
- 1 Tbsp Dijon mustard
- ¾ cup olive oil
Instructions
- Toast nuts in a dry skillet over medium heat until fragrant. Toss together lettuce, radishes, carrots, parsley, and nuts in a large bowl.
- Whisk together vinegar, shallot, salt, and pepper in a small bowl; let stand 15 minutes.
- Whisk in tarragon and mustard. Gradually whisk in oil until mixture is smooth.
- Add desired amount of vinaigrette to salad, and toss.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
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