Low Carbohydrate Side-Dishes Recipes
-
Mixed Green Leaf
and Herb Salad
Recipe
Ingredients
Serve
4
-
15g/1/2 oz/1/2
cup mixed fresh herbs, such as
chervil, tarragon (use sparingly), dill, basil, marjoram
(use sparingly), flat leaf parsley, mint, sorrel, fennel
and coriander (cilantro)
-
350g/12oz mixed salad leaves, such as rocket (arugula),
radicchio, chicory (Belgian endive), watercress, frisee,
baby spinach, oakleaf lettuce and dandelion
For
the dressing:
-
50ml/2fl
oz/1/4 cup extra virgin olive oil
-
15ml/1
tbsp cider vinegar
-
salt and
ground black pepper
Method:
-
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 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.
Variations:
To make a more substantial salad for a light lunch
or supper, try adding some of the following
ingredients:-Baby broad (fava) beans, sliced artichoke hearts and
quartered hardboiled eggs.
Cooked chickpeas, asparagus tips and pitted green
olives.
Note:
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 one of the
variations.
Low Carbohydrate
Recipes -
Mixed Green Leaf
and Herb Salad
Recipe