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Traditionally, each person pours his or her own dressing, and seasons the salad with salt. Authentic insalata mista is never served with pepper.
- For the Salad:
- 1 head each of Boston lettuce and romaine lettuce, torn into pieces
- 1 small bunch arugula, trimmed
- 1 small bunch watercress, trimmed
- 1 fennel bulb, thinly sliced
- 3 stalks celery, sliced
- 1 cup cherry tomatoes
- For the Dressing:
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
FOR THE SALAD AND DRESSING:
Combine all the vegetables in large bowl. Place vinegar in another large bowl, Gradually whisk in oil. Season to taste with salt and pepper. Toss salad with enough vinaigrette to coat.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
52 calories; 2g total fat; 0mg cholesterol; 926mg sodium; 8g carbohydrates; 4g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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