• Home
  • Recipe Index
    • Appetiser
    • Breads and Pastry
      • Muffins
      • Scones
      • Tarts/Pies
      • Yeast Goods
    • Breakfast
    • Cakes and Cookies
    • Curries
    • Cuisine
      • American
      • Asian
      • Brazilian
      • British
      • French
      • Indian
      • Italian
      • Middle Eastern
      • Moroccan
      • Spain
      • Tex-Mex
    • Dessert
      • Chocolate
      • Fruit Desserts
      • Puddings/Dessert
      • Ice Cream
    • Gluten Free
    • Holiday Dishes
      • Christmas
      • Eid ul Adha
      • Ramadan
      • Thanksgiving
    • Legumes/Lentils
    • Meat/Poultry
      • Beef
      • Chicken
      • Lamb
      • Kebab
    • Pasta, Rice and Grains
    • Sandwiches and Snacks
    • Sauces and Condiments
    • Seafood
    • Side Dishes
    • Soups and Salads
    • Vegetarian
    • Other
      • Cheese
      • Coffee
      • Family and Musings
      • Guest Post
      • Product Review
  • About
  • The Rocky Mountains
    • Life in the Tundra
  • Contact Me
    • 
    • 
    • 
    • 
    • 
    • 
    • 
    • 

Coffee and Crumpets

Real Food with Altitude

Vegetarian

Spring Lettuce Salad



Here is another foolproof recipe that begs for your improvisation. I am including it here just so that, once again, if I write it, maybe you will think to make it. Sometimes we all need just a little nudge to get our imagination going, especially where dinner is concerned. 


I always like to incorporate fruit in my salads, especially with young, soft baby lettuces. A spring mix is perfect for pairing with fruit. The season is here for young, tender baby lettuce leaves and the markets are overflowing with baskets of these lettuce mix. I grabbed a big bagful last time I was at the market and have been using it everyday for lunch salads and dinner salads.


Salads don’t have any rules or regulations and yet, I have so many people tell me when they eat one of mine, that they would never have thought of adding such and such. I add whatever goes well together that’s pottering around in my fridge that day.


A good dressing makes all the difference too. For a soft salad with fruit, I like to use a sweet, Dijon mustard dressing. It has a hint of sweetness from the agave syrup (you can use honey), a crisp tartness from the fresh lemon juice and it’s light yet creamy from the Dijon mustard.


So, for this recipe, I am not going to use quantities; put in as much or as little as you wish. I will, however, list the fruit and vegetables I used for this particular salad. That is also open to your taste; choose the fruit you like and leave out what you don’t.

Spring Lettuce Salad

spring/baby lettuce mix
strawberries
blueberries
yellow bell pepper
radishes
red onion

suggestions: any berry of your choice, apples/pears, oranges/grapefruit/tangerines, peaches/nectarines/plums, cucumbers, sweet peppers, cherry/grape tomatoes, shredded carrots, green onions, pink/golden beets.

Dijon Mustard Vinaigrette

1/2 cup of fresh lemon juice (about 2 large lemons)
1 teaspoon Dijon mustard
1 tablespoon agave syrup or honey
1 cup extra virgin olive oil
salt and pepper

Combine everything in a jar and shake briskly to mix or you can put in a bowl and whisk everything together.
You should get a creamy, emulsified dressing.
Check for salt and pepper and also, for sweetness.
Adjust these to your liking.

This makes approximately 10/11 oz of dressing.



Toss the lettuce, fruit and vegetables together with about two tablespoons of dressing. You don’t need a lot because you don’t want the delicate lettuce leaves drowning in dressing. Start with two tablespoons and if you would like more, add a tablespoon at a time.
Turn the salad out onto a pretty plate or bowl and enjoy.

Thank you for reading and have a great weekend!

Happy Father’s Day to all the hard working, wonderful daddies out there.

I love to hear from my readers so please leave me a comment! If you enjoyed this post please share!

  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • More
  • Click to share on Reddit (Opens in new window)
  • Click to share on Pocket (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Related


« Exotic Mushroom Sauté
Chicken Korma »

Get new posts straight to your inbox...

Still hungry?

Stuffed Musquée de Provence Pumpkin
Turkish Soujouk Stew
Pumpkin Bundt Cake
Karahi Chicken II~Stir Fried Chicken with Tomatoes
White Chocolate and Pistachio Babka
Harissa Braised Lamb
Honey Roasted Peach and Goat’s Cheese Tartlets
Peach Muffins with Rosemary Streusel
Shami Kebabs
Ground Chicken Kebabs

Copyright © 2023 Coffee and Crumpets · Implemented by WPopt

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.