Wilted lettuce salad

From Lori, Yorkville CSA

Yield: 2-4 three-cup servings

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Prep Time 10

Cook Time 10

Total Time 20

Course Dressings, Salad

Cuisine Italian

Servings

1-2 heads lettuce or equivalent amount arugula or frisée
½ Cup dried beans cooked and drained
2 TBS olive oil
½ Cup finely chopped white or red onions
2 Cups additional vegetables of your choice washed and cut into bite-sized pieces (asparagus, string beans, squash, mushrooms, peppers, etc.)

Whisk all the dressing ingredients together and set aside.
Clean lettuce leaves thoroughly, then place into a bowl. Add the beans and toss.
In a frying pan, heat the olive oil over medium high to high heat and then add the onions. Sauté until the onions begin to crisp. Add the rest of the vegetables and toss until they are tender-crisp.
Add the hot vegetables to the salad bowl and toss quickly to wilt the lettuce slightly.
Pour the dressing over the salad, toss again, and serve.