Mixed Green Salad From Lesbos Food
BEST SIMPLE TOSSED GREEN SALAD
Steps:
- Combine dressing ingredients in a jar, cover and shake vigorously to combine.
- In a large bowl combine mixed greens, sunflower seeds, bacon, red onions, cucumbers. Just before serving add dressing to taste and toss to combine. Serve immediately after tossing with dressing.
Nutrition Facts : Calories 179 kcal, Carbohydrate 15 g, Protein 4 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 7 mg, Sodium 661 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
MIXED GREEN SALAD
Provided by Food Network
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.
MIXED GREEN SALAD FROM LESBOS
_SALAT TIS LESVOV_ _**Editor's note:** This recipe is excerpted from Aglaia Kremezi's book [](http://www.ecookbooks.com/products.html?affiliateID=16283&item=00749)_[The Foods of the Greek Islands](http://www.ecookbooks.com/products.html?affiliateID=16283&item=00749). _To read more about Kremezi and Greek Easter, [click here.](/features/chefs/kremezi/)_ From the first October rains up until the end of April, the greengrocers of Mytilini, the capital of Lesbos, sell each head of romaine lettuce tied together with two or three sprigs of borage (often with its little blue flowers), two or three scallions, several sprigs of peppery arugula, four or five sprigs of dill or fennel fronds, a few sprigs of peppery wild cress and either fresh mint or a little wild celery. Once home, these essential ingredients for the local green winter salad are thinly sliced and tossed with a simple vinaigrette. It's important to cut the greens at the last moment and to slice them very thin. If they are coarsely cut, the salad will taste different.
Provided by Aglaia Kremezi
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together the oil, vinegar and plenty of pepper. Set aside.
- Stack half the lettuce leaves, roll them up and cut crosswise into thin slices. Repeat with the remaining lettuce leaves.
- In a large bowl, combine the lettuce and other greens, scallions, dill, mint, borage (if using) and fennel. Whisk the dressing again and pour it over the salad. Add salt to taste, toss, and sprinkle with the pine nuts, if using. Serve at once.
- NOTE: There is no substitute for borage - its sweet taste and crunchy texture are unique - but I have heard it compared to very tender cucumbers. If you like, add 1/2 cup coarsely grated cucumber to the salad.
MIXED GREEN SALAD
Garlic, basil and crushed red pepper flakes season the light vinaigrette that dresses this refreshing salad. A sprinkling of Parmesan cheese on top gives it even more flavor. -Jody Fisher Stewartstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.
Nutrition Facts : Calories 110 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
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