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Italian Leafy Green Salad

Italian Leafy Green Salad

  • Prep

    15 m
  • Ready In

    15 m
Robyn Webb

Robyn Webb

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 110 kcal
  • 5%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
  2. Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

GINAH1
68

GINAH1

7/23/2003

Great salad-I couldn't find grapeseed oil, so I used olive oil instead and it worked just fine-

JDVMD
63

JDVMD

12/26/2004

Very good salad. I just used bagged spring medley lettuce and cut the peppers into strips instead of rings.

Ashley R.
56

Ashley R.

12/29/2003

This salad is fantastic and received rave reviews by recent dinner guests! I took the suggestion of another reviewer and added toasted pine nuts and crumbled feta cheese before serving, which almost makes it more of a Greek salad, and it was excellent. Definitely a keeper, and one I plan to make frequently!

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