Makes | 3/4 cup
- 3 tbs. lemon juice (one large lemon)
- 2 tbs. extra-virgin olive oil
- Salt and freshly ground pepper to taste
- Place salad greens in a bowl. Squeeze fresh lemon juice over the top, and drizzle on extra-virgin olive oil. Add salt and freshly ground pepper, and toss gently until salad is mixed.
Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson