Butter Lettuces with Chutney Vinaigrette

Using a prepackaged salad blend makes this a super-quick accompaniment with dinner. If you prefer, use 6 cups of torn Boston or Bibb lettuce.


6 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes


1/2 cup mango chutney
2 tablespoons cider vinegar
2 1/2 teaspoons curry powder
1 1/2 teaspoons coarse-grained Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
1 (7-ounce) package butter lettuce and radicchio salad blend (we tested with Fresh Express Riviera Salad blend)
2 celery ribs with leaves, thinly sliced diagonally
3/4 cup peeled, seeded, and thinly sliced cucumber
1/2 cup golden raisins


Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.

Combine lettuce, celery, cucumber, and raisins in a salad bowl; toss well. Just before serving, pour desired amount of dressing over salad, and toss well. Refrigerate any remaining dressing for other uses.

Christmas with Southern Living 2006,

Oxmoor House

June 2006
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