Italian Leafy Green Salad Recipe -
Italian Leafy Green Salad Recipe
  • READY IN 15 mins

Italian Leafy Green Salad

Recipe by  

"Grapeseed oil is the secret to this salad. If you cannot find it, use olive oil. Preparation time is 15 Minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

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Ingredients Edit and Save

Original recipe makes 6 - 1 cup servings Change Servings
  • PREP

    15 mins

    15 mins


  1. In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
  2. Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

Great salad-I couldn't find grapeseed oil, so I used olive oil instead and it worked just fine-

Most Helpful Critical Review
Sep 23, 2011

I didn't care for this at all. Even after adjusting the oil/vinegar ratio to a more pleasant 3:1 oil to vinegar, this was acrid, flat and tasted of little else than the basil.

Dec 26, 2004

Very good salad. I just used bagged spring medley lettuce and cut the peppers into strips instead of rings.

Dec 29, 2003

This salad is fantastic and received rave reviews by recent dinner guests! I took the suggestion of another reviewer and added toasted pine nuts and crumbled feta cheese before serving, which almost makes it more of a Greek salad, and it was excellent. Definitely a keeper, and one I plan to make frequently!

Jan 22, 2003

My guests at a recent dinner party loved this salad. The bowl was completely empty! I could not find every type of lettuce, so just increased the quantity of what I could find. I believe the grapeseed oil has a milder flavor than olive oil, contributing to the success of the dressing.

Jan 22, 2003

Excellent Salad. Used it during Thanksgiving. Added roasted pinenuts, Feta cheese,and drained maderine oranges to give it a kick.

Mar 13, 2005

This was an excellent salad. Will definitely make again. I couldn't find grapeseed oil so I used olive oil. I also couldn't find escarole so I used an extra 1/2 cup each of radicchio and red leaf lettuce.

Apr 10, 2005

This has become one of our favourites. I really enjoy the blend of lettuces and I often serve this salad with Italian meals. Thanks so much!


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  • Calories
  • 110 kcal
  • 5%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 15 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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