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.

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Name: Italian Greens Salad with Red Wine Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 head Romaine lettuce small head; rinsed and dried; 1 ea Red onion sliced thin; 1/2 ea Red bell pepper cut into rings; 1/2 cup Kalamata olives pitted; 1/4 cup Parsley Italian; chopped; 3 ea Roma tomatoes sliced; 5 ea Pepperoncini peppers chopped; 1/2 cup Parmesan cheese organic; grated; 1/4 cup Olive oil extra virgin; 1/4 cup Red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon Maple Syrup; 1/2 teaspoon Sea salt; 1 teaspoon Italian dressing; 1 teaspoon Paprika; 1 ea Clove of garlic crushed

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INGREDIENTS

-- SALAD --
1 head Romaine lettuce ; small head; rinsed and dried
1 ea Red onion ; sliced thin
1/2 ea Red bell pepper ; cut into rings
1/2 cup Kalamata olives ; pitted
1/4 cup Parsley ; Italian; chopped
3 ea Roma tomatoes ; sliced
5 ea Pepperoncini peppers ; chopped
1/2 cup Parmesan cheese ; organic; grated
-- DRESSING --
1/4 cup Olive oil ; extra virgin
1/4 cup Red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Maple Syrup
1/2 teaspoon Sea salt
1 teaspoon Italian dressing
1 teaspoon Paprika
1 ea Clove of garlic ; crushed

Servings

INSTRUCTIONS

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.

NOTES

The Whole Life Nutrition Cookbook; page 184

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Italian Greens Salad with Red Wine Vinaigrette

-- SALAD --
1 head Romaine lettuce small head; rinsed and dried
1 ea Red onion sliced thin
1/2 ea Red bell pepper cut into rings
1/2 cup Kalamata olives pitted
1/4 cup Parsley Italian; chopped
3 ea Roma tomatoes sliced
5 ea Pepperoncini peppers chopped
1/2 cup Parmesan cheese organic; grated
 -- DRESSING --
1/4 cup Olive oil extra virgin
1/4 cup Red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Maple Syrup
1/2 teaspoon Sea salt
1 teaspoon Italian dressing
1 teaspoon Paprika
1 ea Clove of garlic crushed

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.

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Nutrition

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Serving Size: 1 Serving (419g)
Recipe Makes: 4 Servings

Calories: 195
Calories from Fat: 92 (47%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.3g
Cholesterol 11mg		3 %
Sodium 633.7mg		22 %
Potassium 826.3mg		22 %
Total Carbohydrate 19.2g		6 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 12.4g
Protein 9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 195

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