- 1/4 cup canola oil 60 mL
- 2 Tbsp tarragon vinegar 30 mL
- 1 tsp Dijon mustard 5 mL
- 1/2 tsp celery salt 2 mL
- 1 clove garlic, crushed
- freshly ground pepper to taste
- 1. To prepare vinaigrette: whisk together canola oil, vinegar, mustard, celery salt and garlic in a small bowl. Add ground pepper to taste.
- 2. In a large bowl, toss together lettuce, endive, celery and green pepper. Drizzle vinaigrette over salad. Serve immediately.
1/3 cup (75 mL)
1 Tbsp (15 mL)
|Total Fat||11 g|
|Saturated Fat||1 g|
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