Red-leaf Lettuce And Vegetable Salad With Yogurt-mustard
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | September 1 | 1 | Servings | |
INGREDIENTS
| 3 | c | Torn red-leaf lettuce |
| rinsed well and | ||
| spun dry | ||
| 1 | Carrot, grated | |
| 1/2 | Red onion, sliced thin | |
| 4 | Mushrooms, sliced thin | |
| 4 | Cherry tomatoes, quartered | |
| 3/4 | c | Broccoli flowerets, cut into |
| 1/2-inch | ||
| pieces blanched in | ||
| boiling water for 1 | ||
| minute and drained | ||
| well | ||
| 1/2 | Red bell pepper, cut into | |
| strips | ||
| 1 | t | Fresh lemon juice |
| 1 | T | Olive oil |
| 1 1/2 | t | Coarse-grained mustard |
| 1/4 | t | Sugar |
| A pinch of cayenne | ||
| 1/2 | c | Plain yogurt |
| 1 | t | Finely chopped fresh parsley |
| leaves | ||
| 1 | Hard-boiled large egg | |
| quartered for | ||
| garnish if desired |
INSTRUCTIONS
In a large bowl toss together the lettuce, the carrot, the onion, the mushrooms, the tomatoes, the broccoli, and the bell pepper. In a bowl whisk together the lemon juice, the oil, the mustard, the sugar, the cayenne, the yogurt, the parsley, and salt and black pepper to taste and toss the salad with the dressing, combining well. Divide the salad between 2 large salad plates and garnish it with the egg. Serves 2. Gourmet September 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 774
Calories From Fat: 273
Total Fat: 30.9g
Cholesterol: 219.6mg
Sodium: 1387.2mg
Potassium: 2364.3mg
Carbohydrates: 61.9g
Fiber: 12.3g
Sugar: 22.9g
Protein: 69.4g