Greens and Red Onion Salad
Published September 16, 1986
- Total Time
- 20 minutes
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Ingredients
1 bunch watercress, about 6 ounces
2 small heads lettuce, about 1 pound
1 head endive, about ¼ pound
1 small red onion, about ¼ pound
1 tablespoon Dijon-style mustard
3 tablespoons red-wine vinegar
½ cup olive oil
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving (4 to 6 servings)
4 grams carbs; 179 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 1 gram fiber; 264 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pull off and discard any tough stems of the watercress. Rinse the watercress and pat dry, then put it in a mixing bowl or salad bowl.
- Step 2
Cut away and discard the core from the lettuces and trim off and discard any tough outer leaves. Break or cut the lettuces into bite-size pieces.Rinse and pat dry. There should be about 6 cups. Add this to the bowl.
- Step 3
Trim off and discard the end of the endive. Cut the endive into bite-size pieces. There should be about 1 cup. Add this to the bowl.
- Step 4
Cut the onion into ¼-inch cubes. There should be about 1 cup. Add this to the bowl.
- Step 5
Put the mustard in a small mixing bowl and add the vinegar. Start beating while adding the oil. Add salt and pepper.
- Step 6
Pour the vinaigrette over the greens and toss to blend.
Private Notes