Salad of Boston Lettuce with Creamy Orange-Shallot Dressing

  • Active Time 10m
  • Total Time 10m

4 servings, about 1 1/2 cups each

Light mayonnaise makes a velvety base for this zesty dressing, which can easily be doubled if you want enough for another meal later in the week.


  • For the Dressing:
  • 1/4 cup reduced-fat mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup orange juice
  • 2 teaspoons finely chopped shallot
  • Freshly ground pepper to taste
  • For the Salad:
  • 1 large head Boston lettuce, torn into bite-size pieces (5 cups)
  • 1 cup julienned or grated carrot (1 carrot)
  • 1 cup cherry or grape tomatoes, rinsed and cut in half
  • 2 tablespoons snipped fresh tarragon or chives (optional)


For the Dressing:

Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.

For the Salad:

Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7189

nutrition information per serving

64 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 182mg sodium; 12g carbohydrates; 2g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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