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Herb Salad

Photo: Michael Paul
Yield 4 servings

Ingredients

  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1 head of Boston or butter lettuce
  • 1/3 cup fresh parsley leaves
  • 1/3 cup fresh basil leaves

Nutrition Information

  • calcium 25 mg
  • calories 68
  • caloriesfromfat 1 %
  • carbohydrate 1 g
  • cholesterol 0 mg
  • fat 7 g
  • fiber 1 g
  • iron 1 mg
  • protein 1 mg
  • satfat 1 g
  • sodium 180 mg

How to Make It

  1. In a medium bowl, whisk together 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon kosher salt. From 1 head of Boston or butter lettuce, peel off 8 leaves and reserve for another use. Tear the remaining leaves into smaller pieces and add them to the bowl containing the vinaigrette. Add 1/3 cup fresh parsley leaves and 1/3 cup fresh basil leaves. Toss well.