Mixed Green Salad from the Greek Islands


3 to 4 Tbsp extra-virgin olive oil
2 to 3 Tbsp apple cider vinegar
freshly ground black pepper
1 small head romaine lettuce, cored and leaves separated
1 bunch arugula, trimmed and finely chopped
3 to 4 sprigs watercress, finely chopped
3 green onions, thinly sliced
4 sprigs fresh dill, finely chopped
3 to 4 sprigs fresh mint, thinly sliced
1/2 cup coarsely grated cucumber
1 small fennel bulb, trimmed and very finely chopped or grated


In a small bowl, whisk together the oil, vinegar, and plenty of pepper. Set aside. Stack half the
lettuce leaves, roll them up and cut crosswire into thin slices. Repeat with the remaining
lettuce leaves. In a large bowl, combine the lettuce and other greens, green onions, dill, mint,
cucumber, and fennel. Whisk the dressing again and pour it over the salad. Add salt to taste,
toss, and serve.
It is important to cut the greens at the last moment and to slice them very thin. If they are
coarsely cut, the salad will taste different. Serve this salad with pork tenderloin or add Ideal
Protein smoked soy nuts.

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