Butterhead Lettuce and Spring Vegetable Salad | Sweetwater Organic Farm

Ingredients

• 5 teaspoons white balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 2 heads butterhead lettuce, washed and dried
• 6 radishes, trimmed and thinly sliced
• 1 large carrot, peeled and cut into thin strips
• 2 ounces alfalfa sprouts