Salad Verte

Salad Verte

This bistro salad is uncomplicated and elegant. Tarragon gives
the creamy yogurt-dressing a light flavor reminiscent of anise.
With lettuce as the featured ingredient, carefully select fresh,
crisp heads.

Stonyfield Farm Home

Ingredients
1 cup Stonyfield Fat Free Plain Yogurt
1 tbs. white vinegar
1 tbs. cider vinegar
1 tsp. honey
1 tbs. dried minced onion
1 1/2 tsp. Dijon mustard
1 1/2 tsp. fresh tarragon, finely chopped
1/4 tsp. seasoned salt (such as Redmond RealSalt)
1/8 tsp. pepper
2 heads of Boston or Bibb lettuce wash well and let dry on
towels. Keep large whole leaves in one piece. Do not cut or
break up.

Directions
In a small bowl, whisk the yogurt, vinegars and honey. Stir in
onion, Dijon mustard, tarragon, seasoned salt and pepper. Cover
and refrigerate for at least 1 hour before serving.

Break lettuce into whole leaves. Divide between 6 separate salad
plates, stacking the leaves in the center of each plate. Drizzle
generously with yogurt-tarragon dressing.