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.