3 c. tender leaf lettuce, cut into easy-to-manage-by-fork pieces
1 c. radicchio cut into small strips
1-2 rounds of thinly sliced onion
1 beet, cut into thin half moons
2 T. walnuts chopped
Divide ingredients into two bowls. Dress with Stacey’s Salad Dressing or drizzle with vinegar and extra virgin olive oil and season with sea salt and pepper. Serve alongside a main dish or top with chicken, salmon, or pan fried bacon bits (nitrite and nitrate free).