Italian Greens Salad with Red Wine Vinaigrette
This crisp, refreshing salad can be served with any dish that has Italian flavours. Try it with cooked brown rice pasta and a homemade marinara sauce, or with a chicken or fish dish.
Yield: 4 Servings Ready in 30 minutes
9 people trying soon
|-- SALAD --|
|1 headRomaine lettuce; small head; rinsed and dried|
|1 eaRed onion; sliced thin|
|1/2 eaRed bell pepper; cut into rings|
|1/2 cupKalamata olives; pitted|
|1/4 cupParsley; Italian; chopped|
|3 eaRoma tomatoes; sliced|
|5 eaPepperoncini peppers; chopped|
|1/2 cupParmesan cheese; organic; grated|
|-- DRESSING --|
|1/4 cupOlive oil; extra virgin|
|1/4 cupRed wine vinegar|
|1 teaspoonDijon mustard|
|1 teaspoonMaple Syrup|
|1/2 teaspoonSea salt|
|1 teaspoonItalian dressing|
|1 eaClove of garlic; crushed|
Italian Greens Salad with Red Wine Vinaigrette Preparation
1. Chop the lettuce leaves into pieces. Place the chopped greens in a salad bowl.
2. Gently toss in the red onions, red bell peppers, kalamata olives, Italian parsley, Roma tomatoes, and pepperoncini peppers. Sprinkle on the grated parmesan cheese if using.
3. To make the dressing, place all ingredients in a jar with a tight fitting lid and shake. Pour over salad and serve immediately. Leftover dressing will keep in the refrigerator for up to 10 days.
The Whole Life Nutrition Cookbook; page 184
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