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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