Red-Leaf Lettuce and Vegetable Salad
with Yogurt-Mustard Dressing


  • 3 cups torn red-leaf lettuce, rinsed well and spun dry
  • 1 carrot, grated
  • 1/2 small red onion, sliced thin
  • 4 mushrooms, sliced thin
  • 4 cherry tomatoes, quartered
  • 3/4 cup broccoli florets, cut into 1/2-inch pieces, blanched in boiling water for 1 minute, and drained well
  • 1/2 red bell pepper, cut into strips
  • 1 tsp. fresh lemon juice
  • 1 T. olive oil
  • 1-1/2 tsp. coarse-grained mustard
  • 1/4 tsp. sugar
  • a pinch of cayenne
  • 1/2 cup Brown Cow plain yogurt, whole milk or non-fat
  • 1 tsp. finely chopped fresh parsley
  • 1 hard-boiled large egg, quartered for garnish if desired


In a large bowl toss together the lettuce, carrot, onion, mushrooms, tomatoes, broccoli, and bell pepper. In a bowl whisk together the lemon juice, oil, mustard, sugar, cayenne, yogurt, parsley, and salt and pepper to taste. Toss the salad with the dressing, combining well. Divide the salad between 2 large salad plates and garnish with the egg. Serves 2.

Gourmet (September 1990)

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