Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

We love butter lettuce in this salad. Look for Bibb and Boston, both can be used interchangeably.

Source: Better Homes and Gardens

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Recipe Summary

total:
30 mins
Servings:
4
Yield:
12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet combine pine nuts and 1 tablespoon of the oil. Heat over medium heat 3 to 5 minutes or until toasted, stirring occasionally. Season with kosher salt.

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  • For dressing, in a small bowl combine shallots, vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Whisk in remaining oil, sour cream and tarragon.

  • In a large salad bowl toss together lettuce, fennel, and cucumber. Add dressing; toss to combine. Add grapefruit and cheese; toss gently to combine. Top with pine nuts and turkey, if desired.

Tips

Bibb and Boston, both butterhead lettuces, can be used interchangeably. They're often sold in plastic clamshells with the roots attached.

Nutrition Facts

557 calories; fat 48g; cholesterol 31mg; saturated fat 10g; carbohydrates 27g; mono fat 25g; poly fat 9g; insoluble fiber 7g; sugars 14g; protein 11g; vitamin a 7608.9IU; vitamin c 84.3mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 2mg; vitamin b6 0.4mg; folate 181.3mcg; vitamin b12 0.5mcg; sodium 631mg; potassium 745mg; calcium 311mg; iron 4.7mg.
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