Spring Lettuce Salad

The dredges of the last jar of pickles from the previous summer combined with a spoonful of mayo makes a delightfully tangy and creamy dressing to be used on a myriad of vegetables throughout the season. 

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1 bag salad mix
1 bunch radish
1/2 loaf bread
2 oz butter
1/4 C pickle liquid (from any not sweet pickle in your fridge)
1/4 C mayo


  1. Wash and dry the lettuce
  2. Cut the radishes into thin rounds
  3. Cut the bread into cubes
  4. In a large frying pan, melt the butter and fry the bread to make croutons
  5. Combine the pickle liquid with the mayo
  6. Dress the greens with the dressing seasoning with salt and pepper
  7. Transfer to a serving platter
  8. Scatter the radish rounds and croutons on the top and serve