Cool Green Salad

Recipe by: Linda Greenlaw, Martha Greenlaw | from Recipes from a Very Small Island

Cookstr

Course: Side Dish

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 110kcal (5%)

Calcium 27mg (3%)

Vitamin C 10mg (17%)

Vitamin A 86mcg RAE (3%)

Potassium 131mg

Magnesium 10mg

Protein 1g

Sugar 1g

Fiber 1g

Total Carbohydrate 2g