---
title: Crunchy Green Italian Salad
servings: 4
course: salad
source:
  name: Rainbow Plant Life Winter Comfort Meal Plan 2
  author: Nisha Vora
prep time: 5 minutes
diet: Vegan
nutrition:
  calories: 143 kcal
  fat: 11 g
  carbohydrates: 8 g
  sugar: 1 g
  protein: 3 g
  fiber: 2 g
  sodium: 149 mg
tags: [salad, crunchy, green, italian, vegan, meal-prep]
---

Gather: @baby spinach or baby kale{3%oz}, @butter lettuce or romaine lettuce{2-3%oz}, @oil-packed sun-dried tomatoes{1%oz}(drained), @small red onions{0.25}(optional), @Best-quality extra virgin olive oil, @Best-quality red wine{}(champagne, or white wine vinegar), @Kosher salt or sea salt and freshly cracked black pepper, @dried oregano{0.25%tsp}, @./components/Lemony Crunch{5.33%tbsp}(from meal prep).

Chop the baby spinach/kale and the lettuce (or tear it into pieces with your hands). Chop the sun-dried tomatoes into small pieces. If using, slice the red onion very thinly.

Add the chopped greens to a large bowl. Toss with extra virgin olive oil and vinegar in about a 2:1 ratio until well dressed to your liking. Season with a pinch or two of salt and pepper plus the oregano.

Add the red onion (if using), chopped sun-dried tomatoes, and the Lemony Crunch. Toss again, and season with more salt and pepper or oregano as desired.

> Storage: This salad is best fresh; only make as much as you can eat.
> Nutrition boost: Top with thinly sliced celery or cucumber, thinly sliced or diced red/yellow/orange bell pepper, or halved cherry tomatoes. If you like radicchio, thinly slice some and add to the greens. For a tangy twist, add some thinly sliced pepperoncini peppers.