Ingredients
4 servings
- •1 medium cucumber
- •1 head iceberg lettuce, cut into bite-sized pieces
- •1 head romaine, cut into bite-sized pieces
- •4 medium plum tomatoes, cut into wedges
- •0.5 head chicory, cut into bite-sized pieces
- •0.5 cup extra-virgin olive oil, or to taste
- •3 tablespoons balsamic vinegar, or to taste
- •1 teaspoon Italian seasoning
- •1 teaspoon lemon juice
- •0.5 teaspoon celery seed
- •0.5 teaspoon garlic salt
- •0.125 teaspoon ground black pepper
- •0.125 teaspoon ground ginger
- •0.25 cup pignoli (pine nuts)
- •0.25 cup freshly grated Parmesan cheese
Instructions
- Run a fork lengthwise down cucumber skin to create thin stripes. Cut cucumber into thin slices.
- Place cucumber into a large bowl with iceberg lettuce, romaine, tomatoes, and chicory.
- Whisk oil, vinegar, Italian seasoning, lemon juice, celery seed, garlic salt, pepper, and ginger together in a small bowl. Pour over salad and toss to coat.
- Garnish with pine nuts and Parmesan cheese. Serve within 10 to 15 minutes so lettuces don't wilt.
Nutritional Facts
Per 4 servings
- Calories: 387
- Carbohydrate: 16g
- Fat: 35g
- Fiber: 6g
- Protein: 8g
- Sugar: 8g