Recipe courtesy of Food Network Kitchen
Save Recipe Print
20 min
20 min
2 main course servings



In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste. Lightly dress with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl. Serve.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.


Mixed Green Salad

Recipe courtesy of Catherine Scorsese

Garden Pasta Salad

Recipe courtesy of Christine Sinko

Mixed Green Salad with Roquefort Dressing

Recipe courtesy of Trisha Yearwood

Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette

Recipe courtesy of Rachael Ray

Greek Chicken, Garden Vegetable and Spring Mix Salad

Garden Salad

Recipe courtesy of Mary Randolph

Garden Salad

Recipe courtesy of Mary Randolph

Mixed Seafood Salad

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Latest Stories