Lacey’s summer salad

Published 3:09 pm Thursday, October 8, 2015

By: Lacey Knuttila


2 heads of romaine lettuce

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2 cups of arugula

2 large carrots

2 large vine ripened tomatoes

3 large radishes

1 whole English cucumber

1 cup of spring onion

1 cup of snap peas

1 whole yellow bell pepper

1/4 cup pomegranate seeds


1. Finely chop the two heads of romaine, then rinse with water and strain.

2. Rinse the arugula, then strain.

3. Add romaine plus arugula into a large serving bowl.

4. Peel and cut the cucumber in half length-wise, then cut the cucumber into eighth-inch slices and sprinkle over lettuce. Do the same for the carrots.

5. Finely chop two to three spring onions until a cup is filled (may vary based on size of onions) and place those on the salad.

6. Thinly slice the snap peas and place those on the salad.

7. Wash, de-seed, and cut bell pepper into quarter inch pieces. Toss those on the salad.

8. Wash the radishes. Cut off the long green stems, and then very finely slice the radishes by hand or use a shredder.

9. Wash the tomatoes and cut them into small slices. Arrange them nicely on top of the salad.

10. Peel pomegranate and remove pom seeds. Spread seeds atop salad.

11. Drizzle your favorite salad dressing atop or enjoy it without any dressing.

12. Serve and enjoy!