Nutritional Info

Nutrition Facts

Serving Size 1 (69g)

Calories 191
Calories from Fat 122 (64%)
Amount Per Serving %DIV
Total Fat 13.5g 21%
Saturated Fat 2.3g 12%
Monounsaturated Fat 9.9g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 14.9mg 5%
Sodium 276.2mg 12%
Potassium 144.3mg 3%
Total Carbohydrate 4g 1%
Dietary Fiber 0.1g 0%
Sugars 3.4g
Protein 6.9g 14%

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Recipe Description
This flavorful salad makes an ideal side dish that goes well with meat and fish. You could turn it into a more substantial dish for a light lunch by adding some cooked asparagus tips and pitted green olives.
Prep time
15 min
Cook time
0 min
Ready In
15 min


Serves Tool

Serves To:USMetric
12 Ounce(oz)  mixed salad leaves, such as rocket, radicchio, chicory and watercress
1/4 Cup(c)  extra virgin olive oil
1 Tablespoon(T)  cider vinegar
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  black pepper, ground, to taste
1/2 Cup(c)  mixed fresh herbs, such as chervil, tarragon, flat leaf parsley and mint


Wash and dry the herbs and salad leaves in a salad spinner, or use two clean, dry dish towels to pat them dry. To make the dressing, blend together the olive oil and cider vinegar in a small bowl and season with salt and ground black pepper to taste. Place the prepared mixed herbs and salad leaves in a large salad bowl. Just before serving, pour over the dressing and toss thoroughly to mix well, using your hands. Serve immediately.

Additional notes

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