Butter Lettuces with Chutney Vinaigrette

Name: Butter Lettuces with Chutney Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Global
Ingredients: 198 grams package butter lettuce and radicchio salad blend (we tested with Fresh Express Riviera Salad blend); 2 ribs celery ribs with leaves, thinly sliced diagonally; 2 Tbsps cider vinegar; 177 milliliters peeled, seeded, and thinly sliced cucumber; 3 teaspoons curry powder; 2 teaspoons coarse-grained Dijon mustard; 118 milliliters golden raisins; 118 milliliters mango chutney; 118 milliliters olive oil; 1 teaspoons pepper; 1 teaspoon salt

Butter Lettuces with Chutney Vinaigrette is a gluten free and vegan recipe with 6 servings. One portion of this dish contains around 1g of protein, 18g of fat, and a total of 288 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of golden raisins, celery, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 10 minutes.

Instructions

Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

Bowl

Combine lettuce, celery, cucumber, and raisins in a salad bowl; toss well. Just before serving, pour desired amount of dressing over salad, and toss well. Refrigerate any remaining dressing for other uses.

Ingredients you will need

Cucumber