Field Salad
Author: Cafe 2002/Chef Will Pliler
Ingredients
Salad:
1 ripe tomato, diced
1 head curly endive, cleaned and cut into bite-size pieces
2 medium leeks, julienned and blanched
1 cup mustard vinaigrette
Mustard vinaigrette:
1/2 cup mayonnaise
1/4 cup whole grain mustard
2 tablespoons red vinegar
1/2 cup buttermilk
For salad: Toss curly endive and dressing together. Sprinkle leeks and tomatoes over greens and serve. Serves 4-6.
Directions
For dressing: Place all ingredients into a food processor and blend until creamy. Chill.
Each serving contains 183 calories, 16 g fat, 10 g carbohydrate, 273 mg sodium, 11 mg cholesterol.
Recipes
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