Photo: Anna Pelzer
Salad of Roman Field Greens (Insalata Verde)
5 ingredients
Serves 4.
openrecipes
This green salad, a variation of
Estimated Nutrition (whole recipe, rough)
181
Calories
3g
Protein
14g
Fat
13g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 cups tender wild or cultivated salad greens, such as arugula, mâche, radicchio, escarole and watercress, in any combination
- 3 green onions, white portions only, thinly sliced
- Salt and freshly ground pepper, to taste
- 2 tsp. red wine vinegar
- 2 Tbs. extra-virgin olive oil, plus more as needed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes