The Simplest Green Salad

This recipe for the most basic of all salads begins with the Italian tradition of putting salt directly on the greens, before the olive oil or anything else. You'll be surprised at how much flavor just 1/4 teaspoon kosher salt can impart when tossed with greens in this way.

Yield: 5 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 73%
  • Fat: 4.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.8g
  • Carbohydrate: 2.9g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 65mg
  • Calcium: 41mg

Ingredients

  • 10 cup mixed salad greens
  • 1/4 teaspoon kosher salt
  • 5 teaspoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper

Preparation

  1. Place greens in a large bowl; sprinkle with salt, tossing gently. Add remaining ingredients, tossing to coat. Serve immediately.
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