Salad:
- Baby romaine, chopped
- Red leaf lettuce, torn
- Cucumber, sliced
- Cherry Tomatoes, halved or whole
- Radishes, sliced
- Broccoli sprouts – optional
- Salted pumpkin seeds
Champagne Vinaigrette
- 3 tbsp champagne vinegar
- 6 tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 tsp salt
- freshly ground pepper
Directions:
In a mixing jar, prepare dressing. Mix olive oil, vinegar, mustard, salt, and pepper. Shake well.
In a bowl, add the lettuce and toss with dressing. Top with sliced cucumbers, tomatoes, radishes, and any additional veggies you’d like. Drizzle with a little more olive oil. Top with microgreens and pepitas (pumpkin seeds). For the radishes, I love mine with a little butter and salt.
Note: If you are using lettuce straight from your local farm or garden, I recommend first soaking in cold water, drain, rinse individual leaves again, and store in a crisper. This is my favorite one. I’ve had it for years. I pat my lettuce dry and store it in the crisper. It’s ready for my next salad!
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