ABOUT THE RECIPE:
This straightforward but flavorful Dinner Salad is an excellent choice to serve as a first course at a casual gathering or family meal.
MAKES 4 SERVINGS
INGREDIENTS:
5 ounces baby spring greens or your preferred mix of greens
¼ small sweet onion, thinly sliced
4 Campari tomatoes (cut into quarters) or 12 whole grape tomatoes
3 large radishes, thinly sliced
1 medium carrot, cut in julienne strips (peeling is optional)
4 to 6 tablespoons Laura’s Favorite Balsamic Salad Dressing (page 94)
Sea salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS:
Put one-quarter of the baby spring greens into each of four salad bowls. Arrange 4 tomato quarters (or 4 grape tomatoes) around the perimeter of each bowl. Scatter one-quarter of the radish slices and one-quarter of the onion slices over the greens. Put the carrots in a little mound over the top of the greens, in the center of the salad.
Drizzle each salad with 1 to 1½ tablespoons of dressing. Add sea salt and black pepper, if desired and serve.