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Monday, April 4, 2016

Spring Salad Cups with Tarragon Dressing

By The Canadian Living Test Kitchen
98 people added this to their Recipe Box

This recipe makes 12 servings
Bright, fresh and prettily cupped on a platter, this appetizer is guaranteed to please both in looks and taste.

2 heads Bibb or Boston lettuce
8 cups baby spinach or mixed baby greens.
8 radishes , thinly sliced
3 green onions , thinly sliced
Tarragon Dressing:
1/3 cup extra virgin olive oil or vegetable oil
2 tbsp light mayonnaise
1 tbsp chopped fresh tarragon
1 tbsp white wine vinegar
2 tsp Dijon mustard
1/4 tsp salt
Pinch pepper


Tarragon Dressing: In small bowl, whisk together oil, mayonnaise, tarragon, vinegar, mustard, salt and pepper. (Make-ahead: Cover and refrigerate for up to 5 days; whisk.)

Separate lettuce leaves; set aside 12 of the best large cups. Tear remaining lettuce into bite-size pieces; place in large bowl. Add spinach and half each of the radishes and green onions. (Make-ahead: Cover and refrigerate up to 4 hours.) Add dressing; toss to coat.

Mound salad in each lettuce cup. Sprinkle with remaining radishes and green onions.

Source : Canadian Living Magazine: April 2006

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