A quick spring salad — radicchio and asparagus give it variety

The trick to keep salads from getting boring for those of us who eat a lot of them is to mix up the variety of items to add to the basic lettuce. This salad, using bibb lettuce along with radicchio, and asparagus, popped up recently in a Cooking Light email I receive and I thought it sounded worth sharing.

Ingredients are simple and easy to prepare (leave out the salt as we usually advise):

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1/4 teaspoon kosher salt  (who needs this)
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups thinly sliced radicchio
  • 1 cup diagonally sliced asparagus
  • 1 head Bibb lettuce, leaves separated and torn (about 6 oz.)

The nutritional info includes the added salt, so subtract it for your version (of course no one eats just one serving of lettuce if that’s their meal, so multiple accordingly):

  • Calories 90
  • Fat 6.9g
  • Saturated fat 1g
  • Monofat 4.9g
  • Polyfat 0.8g
  • Protein 2g
  • Carbohydrate 7g
  • Fiber 1g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 187mg
  • Calcium 25mg
  • Sugars 4g
  • Est. added sugars 3g

It’s interesting to see added sugar pulled out here as will be done on food labels.

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