You are here

Romaine and Avocado Salad With Lemon-Tarragon Vinaigrette

Romaine and Avocado Salad With Lemon-Tarragon Vinaigrette

Nutrition Facts
  • cal. (kcal) 321
Romaine and Avocado Salad With Lemon-Tarragon Vinaigrette
  • Makes: 4 servings
  • Prep: 30 mins
  • Carb Grams Per Serving: 21

Ingredients

    Dressing:
  • 3 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1/3 cup olive oil
  • 2 tablespoons water
  • 4 tablespoons chopped tarragon
  • Salt and black pepper to taste
  • Salad:
  • 1 whole-wheat baguette
  • 3 sprays olive-oil cooking spray
  • 1 Haas avocado, peeled and pitted
  • 2 heads romaine hearts
  • Salt and black pepper to taste
  • 4 cherry tomatoes, halved
  • 1 bunch arugula
  • 8 nicoise olives, halved
  • 2 heads baby fennel, shaved
  • 1 sprig tarragon

Directions

  1. In a small bowl, whisk together ingredients for dressing; set aside. Heat oven to 350 degrees F. Cut the baguette into eight 1/4-inch slices, spray with olive-oil, and bake until golden brown.
  2. Crush the avocado with a fork, season with salt, and spread in a thin layer on each plate. Place 2 baguette slices on top. Dress the romaine leaves with the lemon-tarragon vinaigrette, season with salt and pepper, and arrange on plates. Garnish each plate with tomatoes, arugula, olives, fennel and tarragon.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 321 cal., 26 g total fat (3 g sat. fat), 21 g carb. (6 g fiber), 4 g pro.

Love it? Share now!

Comments

Loading comments...