Red Leaf, Radish, And Pine Nut Salad
.
Yield
4 servingsPrep
10 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| ¼ | teaspoon |
lemon zest
grated |
|
| ¼ | teaspoon |
orange zest
grated |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | tablespoon |
orange juice
fresh |
|
| 1 | large |
red lettuce
head, torn into pieces, about 1 pound |
*
|
| 6 | each |
radishes
cut into thin wedges |
|
| ¼ | cup |
pine nuts
toasted, about 1 ounce |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 1.3 | ml |
lemon zest
grated |
|
| 1.3 | ml |
orange zest
grated |
|
| 15 | ml |
lemon juice
fresh |
|
| 15 | ml |
orange juice
fresh |
|
| 1 | large |
red lettuce
head, torn into pieces, about 1 pound |
*
|
| 6 | each |
radishes
cut into thin wedges |
|
| 59 | ml |
pine nuts
toasted, about 1 ounce |
|
Directions
Whisk together oil, zests, juices, a rounded ¼ teaspoon salt, and ¼ teaspoon pepper in a large bowl until salt has dissolved.
Add lettuce and radishes and toss.
Serve topped with pine nuts.
