Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mixed Green Salad With Tarragon Vinaigrette
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- #28978
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 teaspoons sherry vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
1/2 pound frise, French curly endive, torn into bite-size pieces
1 pound Boston Bibb lettuce, torn into bite-size pieces
1/2 pound arugula, coarse stems discarded
1/2 pound watercress, coarse stems discarded
directions
Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
Toss greens with dressing in a large bowl and season with salt and pepper.
added by
ashepherd
nutrition data
Nutritional data has not been calculated yet.
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