Food & Cooking Recipes Salad Recipes Butterhead Lettuce and Spring Vegetable Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Photo: Lisa Cohen Prep Time: 30 mins Total Time: 30 mins Servings: 4 This fresh salad contrasts the subtle flavor of butterhead lettuce with the piquant taste of radish and the sweet flavor of carrots. The season's first sprouts add an earthy dimension to this simple dish. Ingredients 5 teaspoons white balsamic vinegar 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 2 heads butterhead lettuce, washed and dried 6 radishes, trimmed and thinly sliced 1 large carrot, peeled and cut into thin strips 2 ounces alfalfa sprouts Directions In a large bowl, whisk together vinegar and oil; season with salt and pepper. Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss; season with salt and pepper. Divide salad equally among four plates and top each with sprouts. Serve immediately. Print