Italian Leafy Green Salad63 Reviews
- Prep: 15 min
- Ready In: 15 min
“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.” - by Robyn Webb
Original recipe yields 6 - 1 cup servings
- In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
- Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.
Amount Per Serving (6 total)
- 110 cal
- 9.4 g
- 6.5 g
Based on a 2,000 calorie diet
Reviews (63)Rate This Recipe
"Great salad-I couldn't find grapeseed oil, so I used olive oil instead and it worked just fine-..." See more"
"Very good salad. I just used bagged spring medley lettuce and cut the peppers into strips instead of rings...." See more"
"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 ..." See moremakes it more of a Greek salad, and it was excellent. Definitely a keeper, and one I plan to make frequently!"
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