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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from the Busy People's Low-Carb Cookbook by Dawn Hall. I like to do the first part of this early in the day and then toss with the dressing just before serving Ingredients:
1 head red-leaf lettuce, rinsed clean and torn into bite size pieces |
1/2 cup chopped cucumber |
5 black olives, sliced |
1/4 cup shredded parmesan cheese (the kind in the bag not the grated stuff in the can) |
10 cherry tomatoes, sliced |
1/2 cup fat-free red wine vinaigrette |
Directions:
1. Pat the lettuce dry with clean paper towels or spin the rinsed pieces in the salad spinner until dry.
2. Put the clean, dry,torn lettuce in a large glass salad bowl.
3. Sprinkle the chopped cucumber, sliced black olives, sliced cherry tomatoes and shredded Parmesan cheese over the lettuce pieces.
4. Do not toss yet.
5. Cover and chill until ready to serve.
6. Just before serving toss the salad with the dressing and serve chilled.
7. As an added touch chill your salad bowls in the freezer so they will be well chilled for a more special presentation.
8. Enjoy !
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