Simple Italian Green Salad

Name: Simple Italian Green Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 3 cup romaine lettuce (washed, dried, torn into bite-sized pieces); 1 cup arugula (washed, dried); 0.25 pcs red onion (small, very thinly sliced); 2 tbsp extra virgin olive oil; 1 tbsp lemon juice (freshly squeezed); 1 pcs garlic (small clove, very finely minced); 1 pinch dried oregano; 1 pinch black pepper (freshly cracked); 1 pinch salt

RATING

4.6/5(187)

TASTE SCORE

7/10

A crisp, refreshing side salad that lets the greens shine. Tossed in a simple homemade Italian vinaigrette with just the right balance of tangy lemon, good olive oil, and a whisper of garlic. Ready in 10 minutes and the perfect companion to pasta, pizza, or grilled meats.

PREP

10m

COOK

SERVES

1 CUP

75 cal

SERVINGS

INGREDIENTS

For 4 servings

3 cupromaine lettuce · washed, dried, torn into bite-sized pieces1 cuparugula · washed, dried¼ pcsred onion · small, very thinly sliced2 tbspextra virgin olive oil1 tbsplemon juice · freshly squeezed1 pcsgarlic · small clove, very finely minced1 pinchdried oregano1 pinchblack pepper · freshly cracked1 pinchsalt

NUTRITION · PER SERVING

CALORIES · 1 CUP

Protein1g · 5%

Carbs3g · 16%

Fat7g · 84%

Fiber1g

Sugar1g

Saturated fat1g

Cholesterol0mg

Sodium41mg

Potassium124mg

Phosphorus17mg

How we calculate →

METHOD · 4 STEPS

mix · ~2 min
Make the vinaigrette.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, black pepper, and salt until well blended. Set aside to let the flavors meld while you prep the greens.
prep · ~3 min
Wash and dry the greens.
Wash the romaine and arugula thoroughly under cold water. Dry completely using a salad spinner or clean kitchen towel. Tear the romaine into bite-sized pieces. Any water left on the leaves will dilute the dressing.
assemble · ~1 min
Toss the salad.
Place the dried greens in a large bowl. Add the thinly sliced red onion. Drizzle the vinaigrette over the top and toss gently with your hands or salad tongs until every leaf is lightly coated.
TIPToss with your hands for the most even coating — tongs can bruise tender greens.
serve
Serve immediately.
Divide the salad among plates and serve right away while the greens are crisp and cold. Dress only what you plan to eat — leftover dressed salad wilts quickly.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the greens thoroughly in a salad spinner — any residual water will make the dressing slide off instead of clinging to the leaves.
2
Slice the red onion paper-thin using a mandoline or a sharp chef's knife to keep it from overpowering the delicate greens.
3
Let the vinaigrette rest for 5-10 minutes after whisking so the garlic infuses the oil and lemon juice fully.
4
Add the dressing just before serving and toss gently with your hands to avoid bruising the arugula or romaine.
5
If making ahead, store the dry greens and dressing separately — combine only at the table to keep the salad crisp.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce olive oil to 1 tablespoon and add 1 tablespoon of water or a splash of white balsamic vinegar for a lighter dressing that still clings to the greens.

high protein