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Prep 15min
Total0min
Ingredients9
Servings8
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Ingredients
Dressing
1/2
cup mayonnaise
1/2
teaspoon dried tarragon leaves
1/4
cup raspberry-flavored syrup
2
tablespoons white wine vinegar
Salad
1
or 2 thin cucumbers, cut into 8 (1 1/2-inch) sections
1
head red leaf lettuce (8 to 16 large leaves)
8
pieces curly endive
1
(3.5-oz.) pkg. fresh enoki mushrooms
8
edible flowers, if desired
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Steps
1
In small bowl, combine all dressing ingredients; blend well. Set aside.
2
Hollow out and discard center of each cucumber section, leaving about 1/4 inch around outside. Place 1 cucumber section, cut side down, on each salad plate.
3
On work surface, layer 1 or 2 lettuce leaves, 1 piece endive and about 1/8 of the mushrooms. Roll and gather lettuce at bottom to enclose endive and mushrooms. Tuck rolled lettuce into 1 cucumber section. Repeat with remaining lettuce, endive, mushrooms and cucumber sections. Garnish with edible flowers. Serve with dressing.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
140
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
90mg
4%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
8%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Fruit; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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