Categories: Salad, Side Dish

Ingredients

• Lemon-Herb Vinaigrette:
• 1/4 cup olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/2 shallot, minced
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh chives
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon sugar
• Salad:
• 8 cups mild salad greens, cut into 1-inch pieces (such as romaine, Boston, Bibb, green leaf, red leaf lettuce)
• 1/2 pint cherry tomatoes, halved
• 1 small cucumber, peeled, seeded, and cut into 1/4-inch dice
• 1 small yellow bell pepper, seeded and cut into 1/4-inch dice
• 5 medium radishes, stems trimmed, cut in half lengthwise, then sliced thin into half-moons

Directions

1. Dressing: whisk all the ingredients together in a small bowl; set aside.

2. Salad: toss the salad greens with half the dressing in a medium bowl.

3. Mix the tomatoes, cucumber, bell pepper, and radishes together in another bowl and toss with the remaining salad dressing.

4. Arrange the salad greens on a serving platter or on individual plates; spoon the chopped vegetables over the greens and serve immediately.

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