SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say "Yes" to Fitness® Magazine today and get a second year for HALF PRICE – 2 full years (20 issues) for just $15. You also get our new Fitness Band and Total Body Express Band Workout ABSOLUTELY FREE! (U.S. orders only)

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:

100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscription and receive a refund on any unserved issues – no questions asked. Fitness® Magazine is currently published 10 times annually – subject to change without notice. Double issues may be published, which count as 2 issues. Applicable sales tax will be added. E-mail address required to access your account and member benefits online. We will not share your e-mail address with anyone. Click here to view our privacy policy.
Print layout Full Page | 3x5 | 4x6

Romaine and Avocado Salad With Lemon-Tarragon Vinaigrette

Romaine and Avocado Salad With Lemon-Tarragon Vinaigrette
Makes: 4  servings Prep 30 mins

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.

From FitnessMagazine.com