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Italian Salad Dressing (and Salad)

If you have the time, it’s important the red onions marinate in the dressing before tossing with the salad. A couple hours is best, but a minimum of 40 minutes will take the bite out of the onions.

Course Lunch, Salad
Cuisine Italian, North American
Keyword basil, Dijon Mustard, Kalamata Olives, Olive Oil, Oregano, Parsley, Red Onions, Red Wine Vinegar, Tomatoes

Ingredients

  • ¼ cup olive oil 0 CHO
  • 2 TBSP Red Wine Vinegar 0 CHO
  • ½ tsp. Dijon mustard 0 CHO
  • ¼ tsp. oregano dried 0 CHO
  • ¼ tsp. basil dried 0 CHO
  • ¼ tsp. parsley dried 0 CHO
  • ¼ tsp. salt 0 CHO
  • ¼ tsp. pepper 0 CHO
  • Salad:
  • 6 cups washed and chopped Romaine lettuce 0 CHO
  • ¼ cup (30 gr) red onion, thinly sliced 3 CHO
  • ½ cup (15) Kalamata olives (1 CHO/3 olives) 5 CHO
  • 3 (114 gr) cocktail tomatoes 3 CHO

TOTAL CHO 13 CHO

  • 4 SERVINGS 13 CHO DIVIDED BY 4 3.25 CHO/SERVING

Instructions

  1. Thinly slice onions with a knife or mandolin. Place in a flat pasta style dish.
  2. Mix all dressing ingredients in a small mason jar and shake until mustard incorporates.
  3. Add dressing to the onions and let rest at room temperature for up to 2 hours.
  4. Wash and chop lettuce, drain Kalamata olives and slice tomatoes into quarters just prior to serving.
  5. Add the onion and dressing to the lettuce. Top with olives and tomatoes.
  6. Toss and serve immediately.