1 recipe Lime-Pepper Dressing, below
4 cups torn butterhead (Boston or Bibb) lettuce
1 cup fresh watercress sprigs
3/4 cup fresh cilantro sprigs
1 small or 1/2 a large cucumber, cut into bite-size sticks
1 to 2 baby bok choy, separated into leaves or 2 stalks bok choy, cut into bite-size sticks
2 kiwifruit, peeled, halved, and sliced or 1 cup sliced strawberries (optional)
Prepare Lime-Pepper Dressing; set aside. Rinse lettuce, watercress, and cilantro in cold water; pat dry with paper towels. In a large bowl combine rinsed greens, cucumber, bok choy, and fruit. Drizzle with Lime-Pepper Dressing; toss to coat. Serve immediately. Makes 6 side-dish servings.
Lime-pepper Dressing:
In screw-top jar combine
1/3 cup rice vinegar
half a fresh Anaheim (1/4 cup) or 1 jalapeno chile pepper, seeded and finely chopped
3 tablespoons olive oil
1 teaspoon finely shredded lime peel.
Add sweetener equal to 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Cover; shake well. Refrigerate until ready to use.
Stir in 1 to 2 tablespoons chopped fresh herb (cilantro, basil, mint, or parsley) before serving.
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