Italian Leafy Green Salad

Italian Leafy Green Salad

65 Reviews 5 Pics
  • Prep

    15 m
  • Ready In

    15 m
Robyn Webb
Recipe by  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

Adjust Servings

Original recipe yields 6 - 1 cup servings

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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.

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Reviews (65)

Rate This Recipe
GINAH1
68

GINAH1

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

JDVMD
63

JDVMD

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

Ashley R.
54

Ashley R.

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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 110 cal
  • 5%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 6.5 g
  • 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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