4 leaves bibb lettuce
1 red new potato, cooked & thinly sliced
1 Roma tomato, sliced crosswise
6 cucumbers, diagonally sliced
1/4 red bell pepper (leave skin on), cut in 1/4-inch slices lengthwise
1 carrot, cut in 1/4-inch slices & lightly blanched
1 scallion, cleaned & thinly sliced
Freshly ground black pepper (to taste)
6 raspberries (or 2 slices strawberries)
1 tsp. Italian parsley, chopped
Alfalfa or bean sprouts (optional)

LEMON VINAIGRETTE:

2 tsp. Dijon-style mustard
2 tbsp. fresh lemon juice
1 tbsp. olive oil

In small bowl, whisk mustard with lemon juice. Slowly add oil, whisking constantly.

Arrange lettuce leaves around plate. Arrange potato, tomato, cucumber and pepper on lettuce. Mound carrots in a little pile in the center. Spoon vinaigrette over vegetables. Sprinkle scallion and black pepper over salad. Scatter fruit on top. Add parsley and sprouts.