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
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Dressing: whisk all the ingredients together in a small bowl; set aside.
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Salad: toss the salad greens with half the dressing in a medium bowl.
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Mix the tomatoes, cucumber, bell pepper, and radishes together in another bowl and toss with the remaining salad dressing.
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Arrange the salad greens on a serving platter or on individual plates; spoon the chopped vegetables over the greens and serve immediately.