Buttercrunch Salad with Red Radishes

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

1. In a large bowl, whisk together vinegar and oil; season with salt and pepper.
2.  Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss; season with salt and pepper.
3.  Divide salad equally among four plates and top each with sprouts. Serve immediately.

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