Horseradish originated in Germany and was called meerrettich (sea radish) due to its seaside location. It’s thought that the English pronunciation was mare radish, which later became horseradish. Though horseradish has nothing to do with horses, it gives this vinaigrette a lot of muscle. For more on the history of horseradish, go to horseradish.org.
Mixed Greens With Horseradish Tarragon Vinaigrette
25 min
| Serves 4
Ingredients
Salad
- 5 ounces ready-to-eat salad greens such as baby romaine, baby kale, spinach and/or mesclun mix
- 1 carrot, sliced thin or grated
- 1/4 small red onion, sliced very thin
- Optional: 1/4 cup broccoli slaw
- Optional: 1 avocado, peeled and sliced
- Salt & fresh ground pepper to taste
Horseradish Tarragon Vinagrette
- 3 tablespoons orange juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon low-fat cream cheese
- 2 teaspoons prepared horseradish
- 1 teaspoon fresh tarragon, chopped
- Salt & pepper to taste
Directions
Prepare salad ingredients: Arrange a mix of salad greens in a serving bowl. Add the carrots and onion. Add about 1/2 of the avocado and broccoli slaw, if desired, reserving the remainder for garnish.
Make the Horseradish Tarragon Vinaigrette: Place all ingredients in a blender and mix until smooth. Thin with additional orange juice and/or vinegar if desired. Taste test the dressing; add salt and pepper according to taste.
Assemble the salad: Toss the salad with a light coating of the dressing. Taste, and adjust seasonings. Garnish with the reserved ingredients, if desired. Serve and enjoy!
[share_buttons]