Romaine and Fresh Cabbage Salad
- 2 cups shredded, washed, ready-to-eat cabbage
- 2 cups shredded, washed, ready-to-eat romaine lettuce
- 2 scallions, sliced (1/3 cup)
- 1 teaspoon dried dill
- 2 tablespoons no-sugar-added oil (olive or canola) and vinegar dressing
- Combine cabbage, lettuce, scallions, and dill in a bowl. Add dressing and toss well.
- Serve on 2 chilled salad plates.
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