Salad with Lemon-Basil Vinaigrette | Chris F. Nicholson

Ingredients

• **Salad**
• 1 head leaf or red leaf lettuce, torn into bite-sized pieces, or 4 cups mesclun mix
• 1 small head radicchio, torn into bite-sized pieces (2 cups)
• 1/2 cup jicama cubes
• 1/2 cup fresh peas or frozen peas, thawed
• 1/2 cup slivered almonds
• **Lemon-basil vinaigrette**
• 1/4 cup lemon juice
• 2 tsp. Dijon mustard
• 1 clove garlic, minced (1 tsp.)
• 1/4 cup olive oil
• 1/4 cup fresh basil leaves, finely chopped