Pub Salad

By Lv2Cook

Ingredients

• 4 cups torn Boston lettuce (about 2 small head)
• 1/2 cup pickled sliced beets
• 1/2 cup thinly sliced peeled cucumber
• 1 hard-cooked large egg sliced
• 1/4 cup diced celery
• 1/4 cup diced onion
• Creamy Tarragon Dressing (recipe follows)
• 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
• CREAMY TARRAGON DRESSING
• 1/4 cup fat-free mayonnaise
• 1/4 cup plain fat-free yogurt
• 1 tablespoon white wine vinegar
• 3/4 teaspoon Dijon mustard
• 1/2 teaspoon dried tarragon

Details

Servings 1

Preparation

Step 1

Arrange 1 cup lettuce on each of 4 salad plates; top with beets, cucumber, egg, celery, and onion. Drizzle 2 tablespoons dressing over each; sprinkle with 2 tablespoons cheese.
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To Make Creamy Tarragon Dressing:

Combine all ingredients; stir well, and set aside.

Yield: 1/2 cup
Serving Size: 2 tablespoons