Salade Verte (Seasonal Green Salad)

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Simplicity lets the freshness of the greens shine.

Ingredients

Preparation

Whisk together red wine vinegar, shallot, Dijon, and herbs. Add olive oil in a slow stream to emulsify.

Wash and spin-dry greens. Lightly dress and toss the greens with the vinaigrette.

Mound on a salad plate with a slice of cheese and a generous sprinkle of sea salt and fresh-ground pepper.

Each serving: 150 cal, 16g fat (3.5g sat), 5mg chol, 110mg sodium, 2g carb, 1g fiber, 3g protein

Recipe by Vida Collery, former PCC Cooks instructor

Source: PCC Sound Consumer, May 2012

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More about: cheese, greens, salad

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