Recipe Category: Soups/Salads

All kinds of greens work with this salad: butter or Bibb lettuce, escarole, oakleaf lettuce, tender spinach leaves, dandelion, watercress and radicchio.

Diet Types: gluten-free, vegetarian
Makes 4 servings

1 large handful of green leaf lettuce leaves (3 oz.) torn if large
1 large handful of romaine lettuce leaves (3 oz.) torn if large
1 small bunch of arugula stemmed
1 cucumber, peeled and thinly sliced
1 green bell pepper, seeded, deribbed and finely chopped
½ cup Nu-World Amaranth Snackers- garden burst or French onion crushed

Country Dressing:
2 cloves garlic, thinly sliced or passed through a garlic press
1 tbsp. honey
salt
1 tbsp. red wine vinegar or balsamic vinegar
¼ cup extra-virgin olive oil

For country dressing: In a small bowl stir together the garlic, honey and salt to taste until well mixed. Add the vinegar and then the oil, stirring vigorously until blended. Let stand for about 10 minutes to let flavors marry.

Arrange lettuces and arrugula in a salad bowl. Add the cucumber and bell pepper. Pour the dressing and snackers over the salad, toss and serve.

Inspired by Kitchen Library Salads, from Williams-Sonoma