Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 18 Times
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Cool Green Salad
Cookbook
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.
Yield : Serves 10
Ingredients
DRESSING
- 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
SALAD
- 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
Directions
1. 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.
2. 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.
© 2005 Linda and Martha Greenlaw
Nutritional Information
Nutrients per serving
110 kcal
3 % daily value
17 % daily value
3 % daily value
131 mg
10 mg
1 g
1 g
1 g
2 g
0 mg
244 mg
2 g
11 g
2 % daily value
