• 15minutes
  • 79calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9
MineralsCopper, Natrium, Manganese, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Dressing

  2. 1 clove(s) garlic , unpeeled

  3. 1 tablespoon(s) reduced-fat mayonnaise

  4. 1/4 cup(s) buttermilk , or nonfat plain yogurt

  5. 1 tablespoon(s) extra-virgin olive oil

  6. 1 teaspoon(s) tarragon vinegar , or white-wine vinegar

  7. 1/4 teaspoon(s) honey , or sugar

  8. 2 tablespoon(s) snipped fresh chives , or scallion greens

  9. Salt & freshly ground pepper , to taste

  10. Salad

  11. 1 head(s) butterhead lettuce , (Bibb or Boston), torn into bite-size pieces

  12. 1/4 pound(s) fresh mushrooms , wiped clean and sliced

  13. 2 medium carrots , peeled and coarsely grated

Instructions Jump to Ingredients ↑

  1. To prepare dressing: Skewer garlic clove with a fork. Place mayonnaise in a small bowl. Using the skewered garlic to stir, gradually blend in buttermilk (or yogurt), oil, vinegar and honey (or sugar). Gently stir in chives (or scallions). Season with salt and pepper. Leave the garlic in the dressing until ready to toss salad, then discard.

  2. To prepare salad: Just before serving, combine lettuce, mushrooms and carrots in a large salad bowl. Add dressing and toss to coat well. Taste and adjust seasonings.


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