This festive, easy salad is a lively accompaniment to any entrée or a satisfying light dinner all by itself.
Tangy Field Salad With Tarragon Dressing
Rate this recipe!
Ingredients
- 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
Instructions
- 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.
- In large salad bowl, combine torn lettuce, orange sections and dried cranberries. Drizzle with dressing and toss. Sprinkle with toasted almonds and serve.
Recipe Notes
Nutrition Facts
Tangy Field Salad With Tarragon Dressing
Amount Per Serving
Calories 178
* Percent Daily Values are based on a 2000 calorie diet.
Calories 178,Fat 6,Perfat 28,Cholesterol 0,Carbo 30,Protein 4,Fiber ,Sodium
