Butterhead Lettuce and Spring Vegetable Salad

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Serves 4

• 5 teaspoons white balsamic vinegar

• 3 tablespoons extra-virgin olive oil

• Coarse salt and ground pepper

• 2 heads butterhead lettuce, washed and dried

• 6 radishes, trimmed and thinly sliced

• 1 large carrot, peeled and cut into thin strips

• 2 ounces alfalfa sprouts

In a large bowl, whisk together vinegar and oil; season with salt and pepper. Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss; season with salt and pepper. Divide salad equally among four plates and top each with sprouts. Serve immediately.


Source: Marthastewart.com

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