Continental Green Salad Recipe


VegetarianMain Ingredient


 Torn mixed salad greens8 Cup (128 tbs) (Romaine, Leaf And Iceberg Lettuce)
 Yellow squash1 Small, thinly sliced
 Red pepper1 Small, seeded and sliced into thin rings
 Red onion1 Small, thinly sliced and separated into rings
 Cheddar cheese cubes1 Cup (16 tbs)
 Olive oil/Vegetable oil1⁄2 Cup (8 tbs)
 Wine vinegar/Cider vinegar1⁄4 Cup (4 tbs)
 Coriander seeds1 Teaspoon, crushed
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1770 Calories from Fat 1397

% Daily Value*

Total Fat 159 g244.9%

Saturated Fat 45.7 g228.6%

Trans Fat 0 g

Cholesterol 152.3 mg

Sodium 1345.8 mg56.1%

Total Carbohydrates 46 g15.3%

Dietary Fiber 14.4 g57.8%

Sugars 28.5 g

Protein 48 g96.4%

Vitamin A 223.6% Vitamin C 433.8%

Calcium 118% Iron 30.2%

*Based on a 2000 Calorie diet


1. Fill a large salad bowl with the greens, yellow squash slices, red pepper and onion rings and cheese cubes; toss lightly. Then slide bowl into large plastic bag, or cover with foil or plastic wrap, and place in the refrigerator to keep chilled until serving time.
2. Mix olive or vegetable oil and wine or cider vinegar in cruet with a secure top.
3. Serve salad in individual bowls for each to dress his own with oil and vinegar; pass crushed coriander seeds, salt and pepper to sprinkle on.