Cool Green Salad
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.
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
Taste and Texturecrisp, crunchy, tart
Type of Dishsalad
- 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
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.
2005 Linda and Martha Greenlaw