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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Tossed green salads are always a great way to complete a nice meal, and this recipe goes well with just about any main course for an elegant presentation. This medley features romaine hearts, onions and fresh mushrooms drizzled with a creamy homemade dressing that's seasoned with dried tarragon and a dash of cayenne pepper.—Kathy Green, Mahomet, Illinois Ingredients:
2 bunches romaine hearts, torn |
1/4 pound sliced fresh mushrooms |
2 green onions, thinly sliced |
3 tablespoons olive oil |
3 tablespoons cider vinegar |
3 tablespoons heavy whipping cream |
4-1/2 teaspoons sugar |
1-1/2 to 2 teaspoons dried tarragon |
1/4 to 1/2 teaspoon salt |
dash cayenne pepper |
Directions:
1. In a large salad bowl, combine the romaine, mushrooms, and onions. In a small bowl, whisk the oil, vinegar, cream, sugar, tarragon, salt and cayenne. Pour over salad and toss to coat. Yield: 4-6 servings.
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