A great green salad has always been a staple on my restaurant menus and on my table at home. The combination of Dijon mustard, good-quality vinegar, and olive oil gives tender green leaves their raison d’être. There is no olive oil in this dressing and it still tastes great. I kept the Dijon mustard in the mix because it’s very low in fat—and because few ingredients can pack a punch like Dijon mustard. Yogurt, lemon juice, and aromatics like tarragon and fennel round out the dressing. You’ll never again eat a green dressed with artificial-tasting, gloppy, low-fat dressing.
Recipe information
Yield
serves 4
Ingredients
Dressing:
Salad:
Preparation
Step 1
To prepare the dressing: Combine the fennel, garlic, and water in a medium microwave-safe bowl, and season with salt and pepper to taste. Cover the bowl tightly with plastic wrap and microwave on high until the vegetables are completely tender, about 8 minutes.
Step 2
In a blender, combine the cooked fennel and garlic, any remaining juices, and the lemon juice. Puree the mixture until it is smooth. Let the puree cool slightly, still in the blender. Then add the mustard, yogurt, and tarragon, and puree until smooth. Season the dressing with salt and pepper to taste; chill in the refrigerator until ready to use.
Step 3
To prepare the salad: In a large bowl, combine the greens, radishes, tomatoes, red onion, and cucumber. Toss the salad with the dressing. Season with salt and pepper to taste, and serve.
nutrition information
Step 4
Fat: 27g (before), 3.1g (after)
Step 5
Calories: 350 (before), 119 (after)
Step 6
Protein: 4g
Step 7
Carbohydrates: 19g
Step 8
Cholesterol: 8mg
Step 9
Fiber: 5g
Step 10
Sodium: 638mg
