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.


  • 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


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.

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