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Garden Salad with Herbed Vinaigrette

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  • Prep 15 min
  • Total 15 min
  • Servings 4
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Tired of the same old salad? Make this pretty dressing of fresh herbs and tarragon vinegar for a refreshing change.
By Betty Crocker Kitchens
Updated Feb 23, 2010
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Ingredients

Salad

  • 4 cups torn leaf lettuce
  • 1 cup sliced fresh mushrooms
  • 1/2 cup sliced radishes
  • 1 large tomato, chopped

Vinaigrette

  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons sugar
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons tarragon or white wine vinegar
  • 2 tablespoons extra-virgin olive oil

Steps

  • 1
    In large bowl, combine all salad ingredients.
  • 2
    In small bowl or jar with tight-fitting lid, combine all dressing ingredients; blend or shake until sugar is dissolved. Add dressing to salad; toss gently to coat.

Tips from the Betty Crocker Kitchens

  • tip 1
    For extra-fast preparation, use prepackaged torn lettuce and pre-sliced mushrooms. Both items are available in the produce department.

Nutrition

100 Calories, 7g Total Fat, 2g Protein, 7g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
320mg
9%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
7%
Sugars
4g
Protein
2g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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