Butter Lettuces with Chutney Vinaigrette

recipe
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.

Yield:

6 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes

Ingredients

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

Preparation

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.

Note:

Christmas with Southern Living 2006

June 2006
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