In my last blog post I told you about my bumper crop of Swiss Chard. For the first time ever I planted (no, actually my husband planted) red leaf and butter lettuce in our raised beds, along with the Swiss Chard. Much to our surprise, it too has grown fabulously!
store in the refrigerator and eat over the next few days. By the time we go back out to pick more, the crop has regenerated! It’s so abundant that we haven’t purchased lettuce in 5 or 6 weeks. And the flavor and texture is fabulous– my boys love it too! Here’s a salad recipe we love and eat frequently:
4 cups lettuce, chopped
4 radishes, thinly sliced
2 green onions, chopped
½ medium English cucumber, sliced
¾ cup chopped cooked left-over chicken
¼ cup almonds
¼ cup croutons
3 Tablespoons Girard’s Light Champagne dressing
Combine all ingredients, except dressing in a large bowl. Mix well.
Add salad dressing and toss to coat, then serve.
Makes 2 entrée portions or 6 side salads.