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Garden Salad Bowl
- 4 cups torn Romaine lettuce
- 3 tablespoons white wine vinegar
- 6 ounces fresh mushrooms, thickly sliced
- 2 tablespoons water
- 8 to 10 cherry tomatoes, halved
- 2 teaspoons Dijon-Style mustard
- 1 ear of corn
- ¼ cup vegetable oil
- 1 teaspoon tarragon
- salt and pepper to taste
In a large bowl combine Romaine lettuce, about three-fourths of the mushroom slices and the tomatoes.
Cut corn kernels from ear; add to bowl.
Toss, cover and chill.
Meanwhile, prepare mushroom dressing.
Whisk oil, vinegar, water, mustard and tarragon in a small bowl.
Finely chop the remaining mushrooms with chef's knife or with electric blender or food processor, pulsing motor on and off.
Stir into dressing mixture, then pour over chilled salad and toss.
Add salt and pepper; toss again.
Makes 4 servings.
Nutrition information per serving: 171 calories; 2.7 g protein; 10.2 g carbohydrates; 14.4 g fat; 0 mg cholesterol; 162 mg sodium; 441 mg potassium; 2.6 g dietary fiber