Romaine and Avocado Salad With Lemon-Tarragon Vinaigrette
Avocados add healthy fats to this gourmet salad. Serve it as a meatless meal or a hearty side dish.
Ingredients
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3 tablespoons lemon juice
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2 tablespoons Dijon mustard
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1/3 cup olive oil
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2 tablespoons water
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4 tablespoons chopped tarragon
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Salt and black pepper to taste
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1 whole-wheat baguette
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3 sprays olive-oil cooking spray
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1 Haas avocado, peeled and pitted
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2 heads romaine hearts
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Salt and black pepper to taste
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4 cherry tomatoes, halved
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1 bunch arugula
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8 nicoise olives, halved
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2 heads baby fennel, shaved
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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
Calories 321, Total Fat 26 g, Saturated Fat 3 g, Carbohydrate 21 g, Fiber 6 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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