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Nutrition Facts
Serving Size 1 (107g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 101
Calories from Fat 93		(92%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 17mg		0%
Potassium 185mg		5%
Total Carbohydrate 2.0g		0%
	Dietary Fiber 1.1g	4%
	Sugars 0.6g
Protein 1.1g		2%
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Sat night in France

Mama Cee Jay

Classic French Green Salad

Recipe #372967 | 15 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Dreamer in Ontario
May 19, 2009

This is another recipe from The Vegetarian Passport Cookbook by Linda Woolven.

SERVES 4 (change servings and units)

Ingredients

2 cups romaine lettuce, washed, dried and torn into bite-sized pieces
1 cup spinach leaves, washed, dried and torn into bite-sized pieces
2 cups boston lettuce, washed, dried and torn into bite-sized pieces
2 tablespoons chives, chopped
1 teaspoon fresh tarragon
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
sea salt & fresh black pepper, to taste
1 dash worcestershire sauce (vegetarian sauce for vegetarians)
1-2 cup brie cheese, cubed (optional)

Directions

1
Whisk together the chives, tarragon, olive oil, vinegar, mustard,salt, pepper and Worcestershire sauce.
2
Add in the Brie, if using.
3
Pour over greens and toss until coated.

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Featured Reviews for This Recipe

From: Mama Cee Jay

On Jun 7, 2009

Light and fresh! Served with steak, Sacré Bœuf! Sirloin Steak Topped With Mustard Herb Butter and potatoes, Olive Oil Mashed Potatoes. Prepared for ZWT5- Team Jammin Java Jivers!

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From: susie cooks

On Jun 3, 2009

I thought this was so good! Easy and simple. I followed the recipe as written and did add the brie. You can never go wrong with brie. The dressing is very fresh and delicious! Made for ZWT 5.

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From: UmmBinat

On Jun 1, 2009

This was easy to put together with a salad mix which included red and green baby romaine leaves, boston lettuce along with some other greens. I added baby spinach from another pakage. I did not use any fresh tarragon out of dislike for it and didnt use Dijon mustard because of the alcohol content so I had to use regular yellow mustard to replace it. I added a bit of dark brown sugar to the dressing leaving out Worcestershire sauce. The sugar made it taste better though I'm sure not authenticly French. I chopped baby cucumbers and garnished the salad with pomegranate seeds. The result was 3 1/2 stars but I wont star it because of my changes. However I wont try this again. Photo posted. Made for ZWT5 for Cooks With Dirty Faces.

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From: evelyn/athens

On Jun 10, 2009

Too hot to cook here so I made a couple of salads. I used a bag of mixed baby lettuce/spinach leaves for this to make it even easier. Also used roquefort instead of brie and fleur de sel. Deliciously cooling.

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