Source: dLife

Boston lettuce, escarole, and green onion with a delicious red pepper dressing

Servings

1 head bibb lettuce , trimmed, rinsed, patted dry, and torn into pieces
4 fresh green onions , sliced
0.06 Greens, escarole, fresh, head (or about four leaves )
1 Greens, chicory, fresh, head
0.5 cup chopped red bell peppers
0.5 fresh tomatoes , diced
2 fresh basil leaves , chopped
2 tbsp fresh chopped onion
1 pinch ground thyme
1 pinch ground cayenne (red pepper)
1 tsp walnut oil
2 tsp balsamic vinegar
0.5 tsp ground tarragon , crushed
1 pinch salt and pepper
0.5 cup low fat buttermilk

1 Mix together the lettuce, green onions, escarole, and chicory in a salad bowl.
2 Combine the bell pepper, tomato, basil, onion, thyme, cayenne, walnut oil, balsamic, tarragon, salt, pepper, and buttermilk in a jar. Shake to mix.
3 Spoon the bell pepper mixture over the salad and toss to mix.

You can use 1/2 teaspoon dried leaf basil if you do not have fresh basil leaves.