Chiffonade of Mixed Lettuces

4 colorful lettuces (red bib, green butter, etc.)
1 romaine lettuce
1/2 tsp Honey Mustard
1/3 c Olive Oil
1-1/2 Tbs fresh Lemon Juice
1/2 c Miracle Whip Lite
1 Small Red Onion
1 Red Bell Pepper
1 Green Bell Pepper
3-4 Radishes
1 bunch of Dill

So, let's start by putting together the interior dressing to drizzle on about half way through the layering.

Use a 1/3 c good flavored olive oil and 1-1/2  TBS fresh lemon juice with 1/2 tsp Honey Mustard. No substitutes.

This is a dressing of few ingredients which must each taste delicious individually. Bottled lemon juice or hot dog mustard or cheap oil will RUIN it.  Add a pinch of salt and pepper and shake it well.

To prepare the lettuce, remove any damaged outer leaves and simply cut the entire head crossways into thin ribbons. Keep the various colors separate. I washed and dried everything one bunch at a time after cutting, spinning them dry and also wrapping them in an absorbent towel to dry even further.

Layer all the heads of the softer lettuce into the bowl first, red and then green. Clip a handful of fresh dill evenly over the top with kitchen shears.

Next, thin slice all of the vegetables and line the edges of the bowl with first one layer of vegetables slices and then another until all are used, scattering a mixture in the center of the bowl.  Drizzle the dressing over all evenly.

Top this layer with all the strips of romaine and add several generous spoonfuls of Miracle Whip Light. Pressing the back of the  spoon into the dressing turn the bowl with the other hand and smoothly spread the Miracle Whip into an even layer over the top of the salad.    

Jan Burke

TSFL note - one cup of this salad counts as one vegetable serving and one to two healthy fat servings.