Since my childhood, I had bit dis-likeness for veggies. But when I was 18, I went to a boarding college and my whole idea got changed when I came to know from my friend Susana that all veggies can be made delicious and also be diet friendly; I started preparing this leafy green salad all year long. I know this will become a tradition for anyone who tries it, its light and snazzy side dish.
I started preparing this leafy green salad all year long. I know this will become a tradition to anyone who tries it, its light and snazzy side dish.
- 2 tablespoon Fresh basil chopped
- 12 Cherry tomatoes
- ¼ cup Grapeseed oil / olive oil
- ¼ cup Balsamic vinegar
- Salt to taste
- Black pepper to taste
- 2 tablespoon Lemon juice
- ½ Green bell pepper sliced into rings
- ½ Red bell pepper sliced into rings
- 1 cup Red leaf lettuce torn
- ¼ cup Green onions chopped
- 1 cup Radicchio torn
- 1 cup Escarole torn
- 2 cups Romaine lettuce torn
In a large bowl put all the veggies and combine it well.
Now in another bowl, whisk together the grapeseed oil, basil, vinegar, lemon juice, salt, and pepper.
Then pour the mixture over the veggies.
Toss it well and your salad is ready to serve.
Really it is so easy to make that I couldn’t believe it before I tried it out. It’s great to make ahead and very versatile. You can have it with Healthy Herbed Chicken Omelette to be healthier, yummy Roasted Chicken, Oven Baked Macaroni, and Cheese or with a lovely summer lunch main dish. I often serve this salad with the Italian meal.