Big Italian Salad
|Garlic||1 Clove (5 gm), smashed|
|Red wine vinegar||2 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Extra virgin olive oil||1 Cup (16 tbs)|
|Ground pepper||To Taste|
|Heart of romaine||1 Large, chopped|
|Radicchio||1 Small, halved, cored and coarsely chopped|
|Iceberg lettuce head||1⁄4 , chopped|
|Celery rib||1 , thinly sliced|
|Red onion||1⁄2 Small, thinly sliced|
|Cherry tomatoes||1⁄2 Cup (8 tbs)|
|Pitted green olives||1⁄4 Cup (4 tbs) (Preferably Sicilian)|
|Parmigiano reggiano cheese||2 Ounce, shaved|
In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve right away.
One serving 273 cal, 6 gm carb, 25 gm fat, 4.6 gm sat fat, 6 gm protein, 2 gm fiber.
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Date published: October 2010