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Italian Leafy Green Salad

Italian Leafy Green Salad

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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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Original recipe yields 6 servings

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Nutrition

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  • 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

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.
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Reviews

GINAH1
69
7/23/2003

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

JDVMD
66
12/26/2004

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

Ashley R.
59
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!