Spring Lunch: Simple Red Leaf Salad

March 18, 2013

We've got spring on our minds here in New York.  You can feel it based on all the yummy salads flooding onto menu pages here.  And when paired in just the right way, salads can make such a light and delightful lunch.  I find this particular salad made with ribbons of red leaf lettuce, lots of crunchy apples and tangy mint works beautifully for a light lunch when combined with a fresh vegetable juice or a creamy hummus toast.

Simple Red Leaf Salad
Serving Size: 2 (250 calories per serving)

1/2 head red leaf lettuce, rinsed and sliced into long thin ribbons

3 apples, cored and diced

1 small carrot, shaved into long ribbons

1/2 cup raisins

1 tablespoon extra virgin olive oil

juice 1/2 lemon

pinch sea salt and pepper

Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:

* Red leaf lettuce – Red leaf lettuce is a good source of manganese, and an excellent source of vitamins A and K. 

Toss lettuce ribbons, apple, carrot, mint and raisins together in a big bowl. Drizzle with olive oil and lemon. Add a pinch of sea salt and pepper. Toss well. Divide between two bowls and serve!