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.

Yield: 6 servings
Recipe from Oxmoor House

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  • 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


  1. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
  2. 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.
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