Pub Salad

Ingredients

• 4 cups torn boston lettuce ( 2 small heads)
• 0.3 cup celery diced
• 0.5 cup cucumber peeled thinly sliced
• 1 large hard-cooked egg sliced
• 0.3 cup onion diced
• 0.5 cup pickled beets sliced
• 2 ounces sharp cheddar cheese shredded reduced-fat
• 4 servings creamy tarragon dressing 

Equipment

Directions

1. Arrange 1 cup lettuce on each of 4 salad plates; top with beets, cucumber, egg, celery, and onion.
2. Drizzle 2 tablespoons dressing over each; sprinkle with 2 tablespoons cheese.