Crunchy Green Italian Salad
#salad
#crunchy
#green
#italian
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- baby spinach or baby kale 3 oz
- butter lettuce or romaine lettuce 2-3 oz
- oil-packed sun-dried tomatoes 1 oz
- small red onions ¼
- Best
- Best-quality red wine
- Kosher
- dried oregano ¼ tsp
- Lemony Crunch 5.33 tbsp
📝
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.
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1Gather: baby spinach or baby kale , butter lettuce or romaine lettuce , oil-packed sun-dried tomatoes , small red onions , Best -quality extra virgin olive oil, Best-quality red wine , Kosher salt or sea salt and freshly cracked black pepper, dried oregano , Lemony Crunch .
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2Chop 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.
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3Add 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.
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4Add 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.