Herb Salad

Photo: Michael Paul

Yield: 4 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 25mg
  • Calories: 68
  • Calories from fat: 1%
  • Carbohydrate: 1g
  • Cholesterol: 0mg
  • Fat: 7g
  • Fiber: 1g
  • Iron: 1mg
  • Protein: 1mg
  • Saturated fat: 1g
  • Sodium: 180mg


  • 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


  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.
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