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Cool Green Salad

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

I collect cookbooks and cooking magazines. Because I am totally addicted and can’t bear to throw them out, I have a cluttered house to say the least. A few years ago, I remember an article about a Washington, D.C., dinner party. The menu caught my eye because evidently Senator Bill Cohen from Maine brought a dish called Cool Green Salad. I love Senator Cohen (who doesn’t?), so perhaps that had something to do with why I made the salad for my next dinner party. I’ve been making it ever since.

Serves10

CostInexpensive

Easy

Total Timeunder 30 minutes

Recipe Courseside dish

Dietary Considerationdiabetic, egg-free, healthy, lactose-free, low calorie, low carb, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Taste and Texturecrisp, crunchy, tart

Type of Dishsalad

Ingredients

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon snipped parsley
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1 garlic clove, cut in half
  • Freshly ground black pepper
  • 1 large head red- or green-leaf lettuce, torn into bite-sized pieces (about 5 cups)
  • 1 pound spinach, torn into bite-sized pieces (about 5 cups)
  • 1 bunch watercress, stems removed
  • 1 large seedless english cucumber, sliced
  • 1 medium onion, thinly sliced into rings

Instructions

In a jar with a tight-fitting lid or a similar container, combine the oil, vinegar, parsley, mustard, salt, garlic, and pepper to taste. Cover and shake well. Refrigerate for at least 1 hour or until chilled. The dressing will keep in the refrigerator for up to a week.

In a large salad bowl, toss together the lettuce, spinach, watercress, cucumber, and onion slices. Remove the garlic and drizzle with the chilled dressing. Toss again to mix and serve immediately.

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