Green Garden Salad

Green Garden Salad
Servings: 8 Prep 10 mins Chill 1 hr


  • 3 green onions, trimmed
  • 1 sweet red pepper, cored, seeded and cut into chunks
  • 1 cucumber, pared, halved lengthwise, seeded and cut into chunks
  • 2 tablespoons olive oil
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon liquid red-pepper seasoning (optional)
  • 1/8 teaspoon black pepper
  • 1 pint basket cherry tomatoes, halved
  • 1 head romaine lettuce, separated into leaves

Make It

1. Separate white and green parts of green onions. Set green parts aside. Cut whites into chunks. Add whites to food processor along with red pepper and cucumber. Pulse with on-and-off motion until finely chopped.

2. Whisk together oil, vinegar, salt, red-pepper seasoning if using, and black pepper in bowl. Add chopped vegetables from processor to oil mixture along with tomatoes; stir gently to combine. Refrigerate, covered, 1 hour, stirring occasionally.

3. Arrange lettuce leaves on individual salad plates. Spoon vegetable mixture over leaves. Or tear leaves into bite-size pieces. Add vegetable mixture; toss gently to combine. Coarsely chop reserved green part of green onion; garnish salad. Serve salad cold.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 53, Fat, total (g): 4, chol. (mg): , carb. (g): 4, pro. (g): 2, sodium (mg): 146, Percent Daily Values are based on a 2,000 calorie diet.