Recipe courtesy of Michele Urvater
Saute of Summer Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 108
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 673
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
2 tablespoons olive oil
1/4 cup finely diced red onion
2 kirby cucumbers, peeled, seeded and cut into 1/2-inch half moons
1 bunch radishes, trimmed thinly sliced
2 tomatoes, seeded and cut into 1/2 inch dice
2 cups strips or romaine of washed escarole lettuce
2 teaspoons tarragon or white wine vinegar
Salt and freshly ground black pepper
Directions
- Heat the olive oil. When hot add the onions and cook for 2 to 3 minutes or until tender. Add the cucumbers and radishes and saute for about a minute or just until hot. Add the tomatoes and lettuce and saute just until lettuce wilts. Remove from heat, add vinegar and season to taste with salt and pepper.