| Tangy Field Salad With Tarragon Dressing May, 2001 Serves 4 / This festive, easy salad is a lively accompaniment to any entrée or a satisfying light dinner all by itself. 6 cups salad greens: green leaf, red leaf, Bibb or any combination 1-2 navel oranges, peeled, sectioned and chopped 1/2 cup dried cranberries 1/4 cup slivered almonds, toasted DRESSING 1 shallot, minced 1 teaspoon olive oil 1/4 cup tarragon vinegar 1 teaspoon freshly chopped tarragon, or 1/4 teaspoon dried tarragon 1 tablespoon Dijon mustard 1 teaspoon honey 1. For dressing, sauté shallot in olive oil over medium heat, about 3 minutes. Remove from heat. In small bowl, whisk together shallot, vinegar, tarragon, mustard and honey; set aside for 15 minutes to allow flavors to marry. 2. In large salad bowl, combine torn lettuce, orange sections and dried cranberries. Drizzle with dressing and toss. Sprinkle with toasted almonds and serve. Calories 178,Fat 6,Perfat 28,Cholesterol 0,Carbo 30,Protein 4,Fiber ,Sodium |
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Tangy Field Salad With Tarragon Dressing
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