Salads with a base of spring lettuce will spruce up any meal. Use any tender greens—watercress, baby arugula, dandelion, spinach, kale, butterhead (also known as Bibb or Boston), romaine—there are many. And you can often find lettuces conveniently pre-washed which makes them quicker and easier to prepare. Get creative and add in other fresh, chopped or sliced vegetables like carrots, jicama, tomatoes, red onion, cucumber, peppers, red cabbage—get creative and add in a color or two from the rainbow to your greens. Toss with something as simple and delicious as olive oil and lemon juice.
