Red-Leaf Lettuce Salad with Miso-Lime Dressing

From Chef Susan Pasko

I always like my salads to include salty, crunchy, sweet, juicy and nutty components.  This one has it all, and more.  I am using a lot of roasted pumpkinseeds these days as a more ecological alternative to thirsty almonds.

Serves four as a starter.

1 head red-leaf (or any) lettuce, washed, torn into pieces, and spun dry
3-4 tomatoes, depending on size, cut into wedges
2 scallions, white and light green parts, sliced thinly crosswise
1 small cucumber, peeled if you wish, halved lengthwise
        and then cut crosswise about 1/2 inch thick or so
8-10 strawberries, quartered
1/2 cup roasted pumpkinseeds

1/3 cup Miso-Lime Dressing

Method:

Place lettuce leaves on serving platter.
In a medium bowl, combine tomatoes, scallions, cucumbers, strawberries and 1/3 cup Miso-Lime Dressing.  Let sit for five minutes to marry the flavors.  Spoon over lettuce, garnish with pumpkinseeds and serve.