Red Leaf Salad

This red leaf salad recipe is a quick and easy alternative for a busy weeknight. It has very few ingredients and can be prepared in 5 minutes. This salad is also very versatile in that you can add other types of veggies or even meats. It also goes well with any type of dressing, although, since the leaves are soft, a heavy dressing such as Ranch, may weigh it down. For this recipe, I used a Raspberry Balsamic Vinaigrette which can be found in any grocery store. Since this recipe has few ingredients, the Raspberry Balsamic Vinaigrette worked really well to give it extra flavor; otherwise, plain Balsamic Vinaigrette will work as well. It's a great side dish salad any time of the year, or it can be served as part of a main dish along with fish, steak, chicken or pork.

For this recipe, I used red leaf lettuce, but you can use other types. I prefer the red leaf lettuce due to it's mild, buttery taste, and I like how it adds color to the dish. If you have never used this lettuce before or seen it, it tastes and looks like green lettuce, except for it's red top.

You will need the following for this dish:

  • 1 Head of Red Leaf Lettuce
  • Handful of Dill
  • 3 Large Radishes
  • 1 Large Cucumber or 3 Small Mediterranean Cucumber
  • 1 Large Tomato
  • Dressing: Raspberry Balsamic Vinaigrette or Your favorite dressing of choice or A basic mix of salt, Juice of one Lemon and 1/4 C. of Extra Virgin Olive Oil

To prepare this dish, start off by washing and chopping the red leaf lettuce. Then, slice the radishes, tomatoes cucumbers and the fresh dill. In a salad bowl, combine the red leaf lettuce, radishes, cucumbers and the dill. Add the dressing and mix.

This salad goes well with just about anything. Try it with chicken, fish, or meat dishes!

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