Italian Green Salad

by Kathleen Hagan

 

Makes for a healthy yet hearty meal. You can chicken or fish for a protein boost!

Italian Green Salad


Fresh, vibrant, and effortlessly satisfying


Ingredients


2 cups baby leaf spinach

2 cups romaine lettuce, chopped

2 cups arugula

½ red onion, thinly sliced

1 cucumber, sliced

1 cup cherub tomatoes, sliced in half

½ cup mushrooms, sliced

½ cup feta cheese

1 tsp dried sweet basil

Salt and pepper to taste

¼ cup Olive Oil de Fino

2 tbsp balsamic vinegar


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Instructions


In a large bowl, combine the spinach, romaine, and arugula.

Add the red onion, cucumber, tomatoes, and mushrooms.

Sprinkle with basil, salt, and pepper.

Drizzle Olive Oil de Fino and balsamic vinegar over the salad.

Gently toss until evenly coated.

Finish by sprinkling feta cheese over the top just before serving.


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To Serve


Serve immediately as a light meal or pair with grilled chicken or fish for added protein.

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