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Ingredients30 m servings 387 cals
Original recipe yields 4 servings
- Run a fork down the length of the cucumber to create thin stripes. Cut cucumber into thin slices.
- Mix cucumber, iceberg lettuce, romaine, tomatoes, and chicory together in a large bowl. Add olive oil and balsamic vinegar; toss to coat. Season with Italian seasoning, lemon juice, celery seed, garlic salt, pepper, and ginger.
- Garnish salad with pignoli and Parmesan cheese.
- Cook's Note:
- You don't want a mushy salad so make sure all lettuce is dry. Add other ingredients 10 to 15 minutes before you are ready to serve or lettuce will wilt.
Per Serving: 387 calories; 34.5 g fat; 15.5 g carbohydrates; 7.5 g protein; 4 mg cholesterol; 338 mg sodium. Full nutrition
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