Italian Garden Salad

Recipe Ingredients

9 cups	990g / 34oz	Chilled mixed greens
		= (such as basil, mint and oregano leaves;
		Baby arugula; stemmed watercress leaves;
		Radicchio; and romaine hearts)
1		Red onion - thinly sliced (small)
1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Grated Parmigiano-Reggiano cheese
2 teaspoons	10ml	Lemon juice
2 teaspoons	10ml	Balsamic vinegar
1 1/2 teaspoons	7.5ml	Dijon mustard
1/4 teaspoon	1.3ml	Minced garlic
1/4 teaspoon	1.3ml	Salt
		Freshly-ground black pepper - to taste
		Parmesan shavings - for garnish

Recipe Instructions

Place the greens and the onion in a large bowl. Cover with a dampened paper towel.

Mix the oil, cheese, lemon juice, vinegar, mustard, garlic, salt and pepper to taste in a mini-processor or shake in a jar.

Pour 3/4 of the dressing over the salad. Gently toss until coated, adding more dressing only if needed. Do not soak the greens. Taste; adjust the salt and pepper. Serve immediately, family-style, garnished with the shavings.

This recipe yields 4 servings.

Each serving: 282 calories; 235 mg sodium; 2 mg cholesterol; 28 grams fat; 4 grams saturated fat; 6 grams carbohydrates; 3 grams protein; 1.84 grams fiber.

Source:
The Los Angeles Times, 06-19-2002

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