Mixed Salad with Tarragon
Mix it up with combo of fresh veggies and tangy dressing. Serve with Chicken and Gravy Sandwiches and Camembert Mashed Potatoes.
by Rachael Ray | on 12/26/09
Photo credit: Lisbeth Axell
Ingredients
- 1/2 English (seedless) cucumber, thinly sliced (peel or rinse with peel left on)
- 1 ripe tomato, quartered and thinly sliced
- 1 small red onion or 1/2 medium red onion, thinly sliced
- 1 large or 2 medium romaine hearts, washed and chopped
- 3-4 tablespoons chopped fresh tarragon leaves or 2 teaspoons, dried
- 2 tablespoons white balsamic vinegar or white wine
- 1/4 cup extra virgin olive oil (EVOO)
- Salt and freshly ground black pepper
- Sesame seeds, for garnish
Serves 4
Preparation
Combine all the vegetables and tarragon in a serving bowl. Dress the salad with the vinegar, oil, and salt and pepper, to taste. Garnish the salad with lots of sesame seeds when ready to serve.
