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Under 30 Minutes

Mixed-Leaf Salad

  • Prep:
  • Total Time:
  • Servings: 8
Mixed-Leaf Salad

Source: Everyday Food, March 2004


  • 1 small head radicchio (9 ounces)
  • 1 medium head Boston lettuce (8 ounces)
  • 4 ounces spinach
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • Coarse salt, to taste
  • Ground pepper, to taste


  1. Quarter, core, and tear radicchio and 1 Boston lettuce into bite-size pieces; trim tough stems from spinach. Rinse leaves and dry well. Toss together in a large bowl.

  2. In a small bowl, whisk together balsamic vinegar, olive oil, and honey; season with coarse salt and ground pepper. Just before serving, drizzle over lettuce; toss gently.

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