Greens of Spring Salad

A zesty combination with a citrus and mint dressing.
Servings 8 cups
Prep Time


  • 1 large head butter lettuce, washed, drained, torn into pieces
  • 1/2 bunch watercress, washed, stems removed
  • 4.5 ounce Belgian endive, washed, drained, sliced crosswise into 1/2 inch piecies
  • 6 tbsp extra virgin olive oil
  • 2 tbsp lemon-orange vinegar
  • 2 tsp Sugar
  • 1 tsp grated orange peel
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 2/3 ounce fresh mint, stems removed cut into thin strips
  • 1 1/2 tbsp snipped fresh chives


  1. In large bowl, combine lettuce, watercress and endive. Refrigerate, covered. In small bowl, combine remaining ingredients; whisk to blend. To Serve: Drizzle dressing over greens, tossing to coat.