* Exported from MasterCook *

Insalata Cotta (Cooked Mixed Green Salad)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : 2000 New Ethnic-Italian
Low Carb 5-10 Salads-Salsas


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Mixed Greens -- 1.5k * see note
Salt -- to taste
3 tablespoons Olive Oil
1 tablespoon Lemon Juice
Fresh Ground Black Pepper

* Leafy, seasonal varieties such as spinach, swiss chard, escarole, chicory, dandelion greens, etc.
Rinse the greens thoroughly in cold water and trim and discard stems and wilted or tough leaves. Salt the greens lightly and cook, covered, in the water clinging to the leaves. When the greens are just tender, drain and transfer to a bowl or chopping block. With a sharp knife, cut through the greens a few times, shredding into very broad strips. In a salad bowl, combine greens, olive oil and lemon juice. Season with pepper to taste and toss gently to blend flavors.
Serve warm.


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Per serving: 119 Calories (kcal); 7g Total Fat; (48% calories from fat); 6g Protein; 11g Carbohydrate; 0mg Cholesterol; 57mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
11.3 carbs, 4.6 fibre,6.1 protein, 7.2 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0

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