The concept of salads is expanded greatly when you include cooked seasonal vegetables along with lettuces. The lettuces add a lightness to vegetable dishes year round. This vinaigrette is a good example of how to make dressings that are light in fat, but high in flavor.

Makes 3 servings or 3½ to 4 cups
1/4 pound baby heirloom tomatoes (cherry and grape), 3/4 cup, cut to similar size
1/4 pound green beans, 1¼ cups, cut in 2-inch pieces
1/4 pound broccoli, 2½ cups florets
2 tablespoons fresh basil leaves, chopped
Green leaf lettuce for serving

Summer Citrus Vinaigrette:
Makes 1/2 cup
1/3 cup lemon, lime and/or orange juice (less orange than lemon or lime juices)
2 tablespoons EVOO
1 tablespoon brown rice syrup
½ teaspoon unrefined sea salt
Freshly-ground pepper to taste

1. Bring ½-inch water to boil in a saucepan. Add green beans and broccoli and cook covered until tender, about 5 minutes. Drain, reserving broth for future use. Allow to cool in refrigerator.

2. Mix dressing ingredients. Toss vegetables with basil, and dress to serve on individual lettuce leaves.