Italian Garden Salad

October 18, 2016  Online Recipe Guide Avatar
  • 1/2 large head of romaine lettuce (bias sliced in two inch cuts)
  • 2 celery stalks (skinned and bias sliced in one inch cuts)
  • a piece of fennel (about the size of half your palm, cut into half
    inch squares)
  • 1/2 large cucumber (skinned and sliced – slices not too fat)
  • 1/2 sweet green pepper – or sweet red pepper cored and thinly sliced
  • 1/2 small yellow onion (very thinly sliced)
  • carrot (skinned and thinly sliced)
  • salt and black pepper
  • olive oil
  • dressing
  • grated Parmesan or Romano cheese
  • 1 large tomato (stem out, divided in eighths)
  • handful of Greek/Italian green olives or cured black olives
  • tablespoon full of capers


  • 3 parts olive oil to one part strong red wine vinegar
  1. Toss lettuce, celery, fennel, cucumber, bell pepper, onion and carrot. Add salt and ground black pepper to taste.
  2. Add dressing
  3. Then, top with tomato, olives and grapes.  Arrange evenly.


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