Prep Time::10 mins
Total Time::10 mins
Servings::16
Ingredients
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3 heads Little Gem lettuce, torn (12 cups)
1/2 cup chopped fresh parsley and/or chives
1/2 cup chopped fresh dill, tarragon, and/or mint
1 1/3 cups purchased ranch dressing
3/4 cup thinly sliced radishes
1/3 cup Pickled Red Onions (see recipe below) or purchased pickled red onions
1/4 cup salted dry-roasted sunflower kernels
1/4 teaspoon cracked black pepper
Directions
Put lettuce, parsley, and dill in a large bowl. Add 1/2 cup dressing; toss to coat. Top with radishes, pickled onions, sunflower kernels, and pepper. Serve with remaining dressing.
Cook’s Note
If you can’t find Little Gem lettuce, substitute 12 cups torn romaine (3 hearts) or Bibb lettuce (4 heads).
Pickled Red Onions: Thinly slice 1 medium red onion (1 1/3 cups) and put slices in a pint-size canning jar. In a medium bowl, stir together 1/2 cup red wine vinegar, 1/4 cup water, 1 tablespoon sugar, 1/2 teaspoon salt, and 1 teaspoon black peppercorns (optional) until sugar is dissolved. Pour vinegar mixture over onions. Let stand, covered, at room temperature 1 1/2 hours. Drain. Makes 3/4 cup pickled onions. (Chill up to 2 weeks.)