All-You-Can-Eat Salad with Lemon-Basil Vinaigrette

• 1 head leaf or red leaf lettuce, torn into bite-sized pieces, or 4 cups mesclun mix
• 1 small head radicchio, torn into bite-sized pieces (2 cups)
• 1/2 cup jicama cubes
• 1/2 cup fresh peas or frozen peas, thawed
• 1/2 cup slivered almonds
• 1/4 cup lemon juice
• 2 tsp. Dijon mustard
• 1 clove garlic, minced (1 tsp.)
• 1/4 cup olive oil
• 1/4 cup fresh basil leaves, finely chopped

1. To make Salad: toss together all ingredients in large bowl.
2. To make Lemon-Basil Vinaigrette: Whisk together lemon juice, mustard, and garlic in small bowl.
3. Whisk in oil and basil.
4. To serve: top 2 1/2 cups Salad with 1 Tbs.
5. Lemon-Basil Vinaigrette.

head leaf, head radicchio, jicama cubes, fresh peas, almonds, lemon juice, mustard, clove garlic, olive oil, fresh basil

Taken from www.vegetariantimes.com/recipe/all-you-can-eat-salad-with-lemon-basil-vinaigrette/ (may not work)