Romaine Radicchio Salad with Lemon-Olive Oil Dressing: Makes 6 servings

½ head romaine lettuce
1 small head radicchio
3 thin rounds of red onion
½ cup alfalfa sprouts
juice of ½ lemon
2 tbsp extra-virgin olive oil
1 tsp tamari or shoyu
1 clove garlic, peeled and split in half
¼ tsp fresh ground black pepper

In the bottom of a salad bowl, whisk together the lemon juice, oil, and tamari with a fork. Add the garlic clove and pepper; let rest. Wash and dry romaine and radicchio salad greens by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear lettuce and radicchio into bite-size pieces. Place greens and radicchio in salad bowl on top of dressing. Add sprouts and onion rounds on top. Before serving, remove garlic clove. Toss salad and dressing together and serve.

From: Feeding the Whole Family

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