Green Salad

By Marian Burros

Total Time
10 minutes
Rating
4(40)
Comments
Read comments

Featured in: PLAIN AND SIMPLE; A Rice-less Risotto Makes a Delicious Paradox

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:2 servings
  • 4ounces salad greens (any combination)
  • 1tablespoon balsamic vinegar
  • 1tablespoon chicken or vegetable stock
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

18 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 28 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Wash, dry and break salad greens into bite-size pieces.

  2. Step 2

    Mix vinegar and stock, and toss greens into the dressing.

Ratings

4 out of 5
40 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.