RED ITALIAN LEAFY VEGETABLE RECIPES

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ITALIAN LEAFY GREEN SALAD RECIPE | ALLRECIPES



Italian Leafy Green Salad Recipe | Allrecipes image

Grapeseed oil is the secret to this salad. If you cannot find it, use olive oil. Preparation time is 15 Minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Salad    Green Salad Recipes    Mixed Greens Salad Recipes

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 1-cup servings

Number Of Ingredients 13

2 cups romaine lettuce - torn, washed and dried
1 cup torn escarole
1 cup torn radicchio
1 cup torn red leaf lettuce
¼ cup chopped green onions
½ red bell pepper, sliced into rings
½ green bell pepper, sliced in rings
12 cherry tomatoes
¼ cup grapeseed oil
2 tablespoons chopped fresh basil
¼ cup balsamic vinegar
2 tablespoons lemon juice
salt and pepper to taste

Steps:

  • In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
  • Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.

Nutrition Facts : Calories 109.8 calories, CarbohydrateContent 6.5 g, FatContent 9.4 g, FiberContent 1.7 g, ProteinContent 1.2 g, SaturatedFatContent 0.9 g, SodiumContent 14.9 mg, SugarContent 2.7 g

GARDEN VEGETABLE SOUP | RECIPES | WW USA



Garden Vegetable Soup | Recipes | WW USA image

Delicious between meals, as a first course, or in the starring main dish role at lunchtime or dinner, this comforting vegetable soup is satisfyingly full of a variety of vegetables and a flavorful, Italian-inspired broth. Serve it alongside a green salad spotted with bright herbs and toasted nuts, and some homemade croutons (oven toasted baguette slices or pita wedges). You could add Swiss chard or other greens to the pot for extra flavor and texture, or swap out the zucchini for a leafy green, as it adds more water than flavor to the soup.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch,Appetizers

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

4 spray(s) Cooking spray
1 cup(s) Uncooked carrot(s) sliced
1 medium Sweet red pepper(s) diced
0.25 cup(s) Frozen chopped onions
2 medium clove(s) Garlic clove(s) minced
3 cup(s) Fat free chicken broth beef broth or vegetable broth
1 cup(s), shredded Uncooked savoy cabbage
1 cup(s) Fresh baby spinach
2 tsp Canned tomato paste
0.5 tsp Dried basil
0.25 tsp Dried oregano
0.25 tsp Table salt or to taste
1 cup(s) Uncooked zucchini diced

Steps:

  • Spray large saucepan with cooking spray; heat. Sauté carrot, pepper, onion, and garlic over low heat until soft, about 5 minutes. Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to boil. Reduce heat; simmer, covered, about 15 minutes. Stir in zucchini; cook 3-4 minutes more. Serve hot.
  • Yields about 1 1/2 cups per serving.

Nutrition Facts : Calories 45 kcal

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