Mixed Green Salad
- Active Time 10m
- Total Time 10m
The traditional Italian way of dressing a salad is simple: First coarse salt to taste is sprinkled over the greens. Then a liberal amount of oil is drizzled over them, followed by a parsimonious amount of vinegar. The whole is then tossed vigorously. Let your taste buds be your guide.
- 1 head romaine lettuce, pale inner leaves only
- 1 head red-leaf lettuce
- 1/4 small head red cabbage, core removed and finely shredded
- 2 carrots, peeled and shredded
- 10 cherry tomatoes, halved
- 1/2 cup extra-virgin olive oil, or as needed
- 3 tablespoons red wine vinegar, or as needed
Wash and dry the lettuces well. Tear the leaves into bite-sized pieces and place in a large salad bowl. Add the red cabbage, carrots and tomatoes. Season to taste with salt and pepper.
Drizzle the salad with 1/2 cup olive oil. Then drizzle with 3 tablespoons vinegar. Toss together well. Taste and adjust the dressing with more oil or vinegar, if needed, then toss again and serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
209 calories; 19g total fat; 0mg cholesterol; 25mg sodium; 9g carbohydrates; 3g fiber; 2g 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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