Simple Green Salad with Olive Oil
Serve with any grilled or roasted meat or poultry.

Servings: 8

• 1 pound mixed baby greens such as frisée, baby spinach or arugula, and Lolla Rosa (or mesclun mix)
• 3 tablespoons good quality extra-virgin olive oil (good quality is a must)
• 1 teaspoon coarse sea salt

In a large bowl toss greens with oil and salt. Serve salad immediately.

NOTE: The flavors of the greens really shine through. You can actually taste the delicate flavors of the greens! This recipe was originally published in Gourmet - July 1999. Cudos Gourmet, this is probably my favorite green salad ever.

Don't be tempted to add anything else. Just taste it first and see if you agree. And if you just have to make it a bit fancier for guests, just add a few shavings of parmesan.

Per Serving: 59 Calories; 5g Fat (73.0% calories from fat); 1g Saturated Fat; 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 249mg
Sodium. Exchanges: 1/2 Vegetable; 1 Fat.


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