Romaine Salad With Carpaccio Of Tomato And Cucumber Recipe

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Nutrition per serving    (USDA % daily values)
CAL
201
FAT
44%
CHOL
5%
SOD
27%

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Ingredients for 6 servings

1 English cucumber, peeled and very thinly sliced with a mandoline

1 cup mayonnaise

1 lemon, zest grated and juiced

1 heart romaine, separated into individual leaves

1 tablespoon finely minced chives

Salt and freshly ground black pepper

1 1/2 cups mixed greens (organic mesclun mix such as arugula, mache, chicory, sorrel) soaked in salt water to remove grit, thoroughly rinsed, dried in a salad spinner, and shredded into 1/4-inch wide pieces

1 tablespoon rice vinegar

1/4 cup ketchup

1 tablespoon shaved red onion

1 tablespoon finely minced parsley leaves

1 large ripe yet firm fresh tomato, very thinly sliced with a mandoline

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