This is from Williams-Sonoma cookbook.
Discard the largest and darkest lettuce leaves; use only the most tender ones. If the leaves are large, tear them into pieces. Arrange in a salad bowl and sprinkle with the tarragon and chives.
In a small bowl, stir together the vinegar, mustard, and salt until well mixed. Add the oil and stir vigorously with a fork until blended. Pour the dressing over the lettuce, toss well, and serve.
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 119 | ||
Calories from Fat: 119 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 145.6mg | 5 % | |
Potassium 0.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 119
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