Italian · Lunch
Italian Mixed Green Salad
A composed plate of crisp romaine and radicchio with cherry tomatoes, cucumber, red onion and Kalamata olives, topped with shaved Parmesan and dressed in red wine vinegar and olive oil. A light, vegetable-forward course with sharp, herby flavors and no cooking required.
$4
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
196Calories
4.3gProtein
16.2gFat
10.1gCarbs
4.6gSugar
3.3gFiber
318mgSodium
6mgChol
3.5gSat Fat
491mgPotassium
141mgCalcium
1.7mgIron
0.1mcgVitamin B12
17mgVitamin C
vegetarian
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
all-time-classics
quick-lunch
low-calorie
vegetarian
low-chol
Instructions
1
Prep
Wash and dry the romaine and radicchio. Tear romaine into bite-sized pieces and slice radicchio into a bowl.
2
Add the cucumber, red onion, cherry tomatoes, and Kalamata olives to the greens.
3
Whisk together olive oil, red wine vinegar, and black pepper until emulsified. Pour dressing over salad and toss gently.
4
Plate
Transfer to a serving plate and finish with shaved Parmesan on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 cups120g romaine lettuce
- 1 cup50g radicchio
- 2/3 cup100g cherry tomatoes
- 1/2 cup60g cucumber
- 4 tbsp30g red onion
- 4 tbsp36g Kalamata olives, pitted
- 2 tbsp14g Parmesan, shaved
- 2 tbsp28g olive oil
- 2 tsp2 tsp red wine vinegar
- 1/2 tsp1/2 tsp black pepper
- pinch salt
