Lettuce Wedge with Poppy Seed Dressing
Yield
6 servingsPrep
15 minCook
0 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vinegar
white |
|
| 1 ½ | tablespoons |
onion juice
or minced/grated onion |
* |
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
olive oil, extra-virgin
or vegetable oil |
|
| 2 | tablespoons |
poppy seed
|
|
| 1 | x |
iceberg lettuce
head of |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vinegar
white |
|
| 23 | ml |
onion juice
or minced/grated onion |
* |
| 118 | ml |
sugar
|
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
olive oil, extra-virgin
or vegetable oil |
|
| 3E+1 | ml |
poppy seed
|
|
| 1 | x |
iceberg lettuce
head of |
*
|
Directions
In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and salt.
Stir vigorously by hand or with electric mixer set on low.
Whisking constantly, pour in oil in a slow thin stream, and continue to beat until dressing is smooth and thick.
Stir in poppy seeds.
Cut lettuce into 6 wedges and lay each on a chilled salad plate.
Ladle on 2 or 3 tablespoons of the dressing or to taste.
