Italian Leafy Green Salad

New Year's - Holidays and Events

Grapeseed oil is the secret to this salad. If you cannot find it, use olive oil. Preparation time is 15 Minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Brief

Prep 15 mins

Total: 15 mins

Servings: 6

Yield: 6 1-cup servings

Italian Leafy Green Salad

Ingredients

2 cups romaine lettuce - torn

washed and dried

1 cup torn escarole

1 cup torn radicchio

1 cup torn red leaf lettuce

¼ cup chopped green onions

½ red bell pepper

sliced into rings

½ green bell pepper

sliced in rings

12 cherry tomatoes

¼ cup grapeseed oil

2 tablespoons chopped fresh basil

¼ cup balsamic vinegar

2 tablespoons lemon juice

salt and pepper to taste

Chef John's Porchetta

Holidays and Events

Directions

Step 1

In a large bowl combine the romaine escarole radicchio red-leaf scallions red pepper green pepper and cherry tomatoes.

Step 2

Whisk together the grapeseed oil basil vinegar lemon juice and salt and pepper. Pour over salad toss and serve immediately.

Nutritional Information

Italian Leafy Green Salad

Servings Per Recipe:6

Calories: 109.8

% Daily Value *

Protein: 1.2g 2%

Carbohydrates: 6.5g 2%

Dietary Fiber: 1.7g 7%

Sugars: 2.7g

Fat: 9.4g 14%

Saturated Fat: 0.9g 5%

Vitamin A Iu: 2600.4IU 52%

Niacin Equivalents: 0.7mg 6%

Vitamin B6: 0.1mg 7%

Vitamin C: 37.8mg 63%

Folate: 60.5mcg 15%

Calcium: 26.8mg 3%

Iron: 0.8mg 4%

Magnesium: 13.8mg 5%

Potassium: 258.5mg 7%

Sodium: 14.9mg 1%

Thiamin: 0.1mg 5%

Calories From Fat: 84.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.