Recipe Details
Ingredients
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1mediumcucumber
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1headiceberg lettuce, cut into bite-sized pieces
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1headromaine, cut into bite-sized pieces
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4mediumplum tomatoes, cut into wedges
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½headchicory, cut into bite-sized pieces
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½cupextra-virgin olive oil, or to taste
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3tablespoonsbalsamic vinegar, or to taste
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1teaspoonItalian seasoning
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1teaspoonlemon juice
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½teaspooncelery seed
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½teaspoongarlic salt
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⅛teaspoonground black pepper
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⅛teaspoonground ginger
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¼cuppignoli (pine nuts) (Optional)
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¼cupfreshly grated Parmesan cheese
Cooking Directions
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Run a fork lengthwise down cucumber skin to create thin stripes. Cut cucumber into thin slices.
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Place cucumber into a large bowl with iceberg lettuce, romaine, tomatoes, and chicory.
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Whisk oil, vinegar, Italian seasoning, lemon juice, celery seed, garlic salt, pepper, and ginger together in a small bowl. Pour over salad and toss to coat.
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Garnish with pine nuts and Parmesan cheese. Serve within 10 to 15 minutes so lettuces don’t wilt.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories387 | |
% Daily Value * | |
Total Fat 35g |
44% |
Saturated Fat 6g |
28% |
Cholesterol 4mg |
1% |
Sodium 338mg |
15% |
Total Carbohydrate 16g |
6% |
Dietary Fiber 6g |
20% |
Total Sugars 8g |
|
Protein 8g |
15% |
Vitamin C 38mg |
42% |
Calcium 153mg |
12% |
Iron 3mg |
17% |
Potassium 759mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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