This salad is adapted from the Best of Bridge series, cookbooks that revolutionized cooking with their first book in 1976. Often, we had dinner parties, and everyone made a “new” recipe from one of the books.
Place 4 salad plates in the freezer for at least an hour (it really does make a difference).
Ingredients
- 1 (108 gr) head butter lettuce, trimmed 1 CHO
- ½ lb. (228 gr) mushrooms, thinly sliced 4 CHO
- 1/8 lb (56 gr) Monterey Jack cheese shredded (1CHO/30 gr) 1.86 CHO
- 2 TBSP butter 0 CHO
- Salt and pepper to taste 0 CHO
TOTAL CHO 6.86 CHO
- 6.86 CHO DIVIDED BY 4 SERVINGS = 1.7 CHO/SERVING
Dressing:
- ¼ cup Olive oil 0 CHO
- 2 TBSP Tarragon vinegar 0 CHO
- 1 TBSP Dijon mustard 0 CHO
- ¼ tsp. minced garlic 0 CHO
TOTAL CHO 0 CHO
Instructions
- Make dressing anytime throughout the day. Mix Olive oil, Tarragon vinegar, Dijon mustard, and garlic, in a container and whisk or shake well until blended.
- Grate cheese and refrigerate until ready to use.
- Melt butter and quickly sauté mushrooms. Season with salt and pepper. Meanwhile, toss torn butter lettuce with dressing and cheese. Divide among 4 plates, top with mushrooms and serve immediately.
