Meals Matter

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Contributed By: dhanyaka
Dr. Weil's My Optimum Health Plan

Light mayonnaise makes a velvety base for this zesty dressing, which can easily be doubled if you want enough for another meal later in the week.

Ingredients

Dressing :

1/4 cup Reduced-fat mayonnaise

1/2 teaspoon Dijon mustard

1/4 cup Fresh orange juice (about 1 orange)

2 teaspoons Finely chopped shallot

Freshly ground pepper to taste

Salad:

5 cups Boston lettuce (1 large head), washed, dried and torn into bite-size pieces

1 cup Julienned or grated carrot (1 cup)

1 cup Cherry or grape tomatoes, rinsed and halved

2 tablespoons Snipped fresh tarragon or chives (optional)

Preparation

1. Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.

2. Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle dressing over salads and sprinkle with tarragon (or chives), if desired. Serve immediately.

Cook's Notes

Nutritional Information: Per serving: 64 calories 1 g total fat (0 g sat) 0 mg cholesterol 12 g carbohydrate 2 g protein 2 g fiber 173 mg sodium

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