Every night for dinner, I serve a green salad. It’s the ultimate example of my simple, fresh, and healthy approach to cooking. I usually keep it basic lettuce, olive oil, vinegar, salt, and pepper. And while the salad goes on the table at the start of the meal, we eat it at the end a leisurely habit I inherited from my Italian family.
I’m kind of a purist, so I tend to let the lettuce star in my everyday salad. I’m personally partial to romaine (and not a big fan of iceberg lettuce). In winter, I might choose a mixture of tender baby lettuce leaves. Whatever the season, feel free to add a little flourish of whatever is fresh and tasty, like grape tomatoes or cucumber cubes. Just don’t let the extras overwhelm the lovely lettuce.
Ingredients
- 4 cups romaine lettuce leaves, washed and spun dry
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tsp white balsamic vinegar
How to Make It
- Place lettuce in salad bowl and sprinkle with olive oil and salt to taste (I use about ¼ teaspoon salt). Toss well, using tongs.
- Add vinegar and pepper. Toss again to coat leaves thoroughly.
- Taste and re-season if necessary.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 41 kcal Calories from Fat: 27 kcal |
|
% Daily Value*
|
| Total Fat 3 g 9% |
Trans Fat 0.0 g |
Sodium 5 mg 0% |
carbohydrates 2 g 2% |
Dietary Fiber 1 g 3% |
Protein 1 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |