Total Time
Prep 10 mins
Cook 0 mins

A lovely springy bright green fresh salad. Perfect topped with lemon pepper grilled chicken too.

Ingredients Nutrition


  1. Toss all of the ingredients together, dressing amount to your taste.
  2. Top with fresh ground lemon pepper.
Most Helpful

Really a very nice salad - no muss, no fuss. I forgot to pick up croutons, so we skipped them, but really enjoyed the combination of flavors. I mixed some spring greens with some chopped iceberg, as I had less green lettuce than I thought. No matter, it was a tasty treat! Thanks for sharing, sofie-a-toast!

alligirl August 21, 2012

This was simple and easy to make. I used red and green grapes to add some more color to the salad. I whisked together champagne vinegar with s/p and olive oil for a simple vinaigrette. Leftover French bread was cubed and lightly browned in a small amount of garlic-infused olive oil to make croutons. The recipe didn't indicate the type of cheese and I chose Spanish 'drunken goat' (aka murcia). The final touch was a scattering of toasted walnuts. Enjoyed with our main dish: Scrambled Eggs With Coriander and Ginger (Ekuri Parsri). Reviewed for ZWT 8.

COOKGIRl August 19, 2012

This was quite a simplistic salad, and we all liked it. Made as written but allowed a variety of dressing to be used by the family - DH used raspberry viniagrette, I used a lime viniagrette and DD used buttermilk ranch. Will make this again as it is a change from our normal spinach salad or romaine salads with so many extras. Sometimes it's good to get back to basics! Made for ZWT8 and the Herbaceous Curvaceous Honeys.

FloridaNative August 19, 2012