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Bold Winter Green Salad


  • 2-3 cloves garlic, minced
  • 1/4 tsp salt or sea salt
  • 1/4 tsp freshly ground black pepper, or to taste
  • 2 tbsp lemon juice
  • 1 tbsp sherry vinegar
  • 3-4 anchovy fillets, rinsed and chopped
  • 1/3 cup extra-virgin olive oil
  • 12 cups chopped mixed bitter salad greens, such as escarole, endive, spinach, swiss chard, and arugula.
  • 3 large hard-boiled eggs

Place garlic to taste in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in anchovies to taste. Whisk in oil at a slow steady stream until well combined. Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the large holes of a box grater (reserve the remaining yolks for another use or discard). sprinkle the salad with the grated egg.


Per serving: 92 calories; 8g Fat; 1g Sat; 6g Mono; 22mg Cholesterol; 3g Carbohydrates; 2g Protein; 1g Fiber; 102mg Sodium; 168 mg Potassium. Exchanges: 1 vegetable, 1 1/2 fat


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