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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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With a number of diabetics in my husband's family I started serving a green salad at holiday meals to feed the low-carbers. It turned out that everyone enjoys this combination of harvest flavors as a complement to the heavy, starchy traditional Thanksgiving and Christmas sides. It serves a crowd but the quantities are easily adjusted. Ingredients:
1/2 head curly endive lettuce, chopped |
1/2 head escarole, chopped |
1/2 head romaine lettuce, chopped |
4 cups apples, coarsely chopped and sprinkled with lemon juice |
1 cup celery heart, thinly sliced |
1 cup walnuts (optional) or 1 cup pecans, coarsely broken (optional) |
1 cup dried sweetened cranberries (optional) |
Directions:
1. Toss together all ingredients.
2. Serve with a dressing that suits your family's tastes. I like a balsamic vinaigrette or a vinaigrette made with cider vinegar, crumbled bacon, and finely minced sweet onion. But when serving a crowd best offer an assortment.
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