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Green Salad with Olives

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    On their own, lettuce, radicchio, green beans, or corn might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got four stellar sides to sample. Keep a jar of the dressing in the fridge, and let it upgrade all sorts of veggies.
    Everyday Food, March 2007
    • Yield Serves 4
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    Ingredients

    • 1 medium head Boston lettuce, cored and torn into bite-size pieces
    • 1/2 cup pitted Kalamata olives
    • 2 scallions, thinly sliced
    • 1/4 cup Lemon Vinaigrette
    • Coarse salt
    • Ground pepper

    Directions

    1. In a large bowl, toss together 1 medium head Boston lettuce (12 ounces), cored and torn into bite-size pieces, 1/2 cup pitted Kalamata olives, 2 scallions, thinly sliced, and cup Lemon Vinaigrette. Season with coarse salt and ground pepper.

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