Ingredients

• 2 tablespoons olive oil
• 1/4 cup finely diced red onion
• 2 kirby cucumbers, peeled, seeded and cut into 1/2-inch half moons
• 1 bunch radishes, trimmed thinly sliced
• 2 tomatoes, seeded and cut into 1/2 inch dice
• 2 cups strips or romaine of washed escarole lettuce
• 2 teaspoons tarragon or white wine vinegar
• Salt and freshly ground black pepper

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Instructions

1. Heat the olive oil. When hot add the onions and cook for 2 to 3 minutes or until tender. Add the cucumbers and radishes and saute for about a minute or just until hot. Add the tomatoes and lettuce and saute just until lettuce wilts. Remove from heat, add vinegar and season to taste with salt and pepper.