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Spring Green Salad

Source: Gatherings & Celebrations
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings
RECIPE INGREDIENTS
For the Vinaigrette:
1 1/2 tablespoons red wine vinegar, preferably Italian
4 to 5 tablespoons extra virgin olive oil
1 clove garlic, crushed
1/2 teaspoon fresh thyme leaves, or 1/8 teaspoon dried (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the Greens:
2 heads bibb lettuce, washed, dried, and gently torn into 2-inch pieces (about 3 cups)
1 cup washed and dried watercress leaves
1 cup washed and dried arugula leaves
1 cup torn, washed and dried escarole leaves
1/4 cup roughly chopped fresh flat-leaf parsley leaves
DIRECTIONS
FOR THE VINAIGRETTE:
Place all the ingredients in a jar or plastic container with a tight-fitting lid. Close the top and shake vigorously until the dressing looks creamy. Set aside until ready to use. If the dressing separates, just shake vigorously before using.


FOR THE SALAD:
Place all the cleaned greens in a bowl. Remove the garlic clove from the dressing. Pour the dressing over the salad and toss gently.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 144
Sodium: 250mg
Fiber: 2g
Carbohydrates, Total: 3g
Protein: 2g
% Cal. from Fat: 88%
Fat. Total: 14g
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