Bright, fresh and prettily cupped on a platter, this appetizer is guaranteed to please both in looks and taste.
2 heads Bibb or Boston lettuce
8 cups (2 L) baby spinach or mixed baby greens
8 radishes, thinly sliced
3 green onions, thinly sliced
1/3 cup (75 mL) extra virgin olive oil or vegetable oil
2 tbsp (25 mL) light mayonnaise
1 tbsp (15 mL) chopped fresh tarragon
1 tbsp (15 mL) white wine vinegar
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) salt
In small bowl, whisk together oil, mayonnaise, tarragon, vinegar, mustard, salt and pepper. (Make-ahead: Cover and refrigerate for up to 5 days; whisk.)
Separate lettuce leaves; set aside 12 of the best large cups. Tear remaining lettuce into bite-size pieces; place in large bowl. Add spinach and half each of the radishes and green onions. (Make-ahead: Cover and refrigerate up to 4 hours.) Add dressing; toss to coat.
Mound salad in each lettuce cup. Sprinkle with remaining radishes and green onions.