SPRING SALAD WITH TANGY VINAIGRETTE

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Spring Salad with Tangy Vinaigrette image

The dressing for this easy-to-assemble salad can be made up to three days in advance.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 9

1/4 cup olive oil
1 teaspoon finely grated lemon zest and 3 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon white-wine vinegar
1 teaspoon sugar
Coarse salt and ground pepper
2 heads Boston lettuce, cored and torn into bite-size pieces
1 head radicchio, cored and torn into bite-size pieces
4 scallions, thinly sliced
1 pint grape tomatoes, halved

Steps:

  • Make vinaigrette: In a small bowl, whisk together oil, lemon zest and juice, vinegar, and sugar; season with salt and pepper.
  • When ready to serve salad, place lettuce, radicchio, scallions, and tomatoes in a large bowl; add vinaigrette, and toss to combine. Serve immediately.

Nutrition Facts : Calories 88 g, Fat 7 g, Fiber 1 g, Protein 2 g

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