Salad

• 1/2 large head iceberg lettuce, rinsed, dried and coarsely chopped
• 1 cup shredded carrots
• ¾ cup sliced fresh cucumber
• 1 ½ cups cherry tomatoes (you can use grape tomatoes)
• 3 cups romaine lettuce, rinsed and dried and coarsely chopped
• 1 cup arugula (you can use baby arugula) rinsed and dried
• 1 cup raisins
• ¾ cup chopped walnut halves or almonds

Dressing

• 4 to 5 tablespoons apple cider or red wine vinegar
• 1 tablespoon ketchup
• 1 tablespoon chopped fresh tarragon leaves or 2 teaspoons dried
• 1/3 cup extra-virgin olive oil
• sea salt and freshly ground black pepper to taste

In a large salad bowl, put the lettuces and toss. Add carrots, cherry tomatoes, cucumbers, raisins and walnuts. In a small bowl, combine vinegar and maple syrup, then whisk in the ketchup. Add tarragon leaves and whisk in oil in a slow, thin stream. Season dressing with salt and pepper, to your taste. Pour dressing over salad and serve. Makes 6 servings.