Spring Green Salad With In-Season Produce

By Tod Dimmick, cookbook author and editor of www.tastingtimes.com

This spicy-crisp, crunchy salad makes the most of fresh spring produce. The dried cherries add a hint of sweetness. Make the dressing the night before to allow the fla-vors time to blend.

Prep time: 5 Minutes
Serves: 4

The dressing
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 tsp chopped garlic
1 tsp Italian seasoning
a pinch of salt

Mix all ingredients and chill.

The salad
1 head romaine or other crisp lettuce, broken or chopped and rinsed.
2 cups fresh arugula, rinsed and loosely chopped
5 fresh radishes, scrubbed and thinly sliced
1/2 cup dried cherries, coarsely chopped
1/2 cup toasted hazelnuts
1/4 cup shredded Parmesan cheese

Arrange the salad in the order above, topping with shredded Parmesan and drizzling with aromatic dressing.

Option – substitute other toasted nuts – almonds, walnuts, pine nuts, pistachios are all great.