You can prepare the dressing ahead of time. Bring it back to room temperature before you toss the salad together.

Big Green Salad with Two Pepper Dressing

4 cups torn butterhead lettuce (2 medium heads)
1 cup fresh mint sprigs
1 cup fresh watercress sprigs
3/4 cup fresh cilantro sprigs
1 cup daikon, peeled and cut into 1-inch strips
Two-Pepper Dressing (see recipe below)

1. Rinse lettuce, mint, watercress, and cilantro in cold water; pat dry. In a large salad bowl combine rinsed greens and daikon. Slowly add Two-Pepper Dressing; toss to coat. Serve immediately.

Makes 6 side-dish servings.

Two-Pepper Dressing: In a screw-top jar combine 1/2 cup finely chopped green sweet pepper; 1/3 cup rice vinegar; 3 tablespoons vegetable oil; 1 fresh anaheim or jalapeno chile pepper, seeded and finely chopped; 1 clove garlic, minced; 1/2 teaspoon granulated sugar; 1/4 teaspoon salt; and 1/4 teaspoon freshly ground black pepper. Cover and shake well. Refrigerate until ready to use.

Nutritional facts per serving (1/6 of recipe): calories: 86, total fat: 7g, saturated fat: 1g, monounsaturated fat: 3g, polyunsaturated fat: 3g, cholesterol: 0mg, sodium: 112mg, carbohydrate: 4g, total sugar: 1g, fiber: 1g, protein: 1g, vitamin A: 0%, vitamin C: 57%, calcium: 5%, iron: 17%

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.