The Best Italian Green Salad with Homemade Dressing

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Bottoms of 2 green onions, white
  • 1/8 tsp Garlic powder
  • 9 oz Lettuce

• Condiments

  • 3 tbsp White balsamic vinegar

• Baking & Spices

  • 1/8 scant tsp Black pepper
  • 1/8 tsp Salt

• Oils & Vinegars

  • 1 1/3 tbsp Olive oil

Found on cookingwithmammac.com

Description

Ingredients

• 9 ounces lettuce (butter lettuce, romaine or a combination)
• white bottoms of 2 green onions (optional)
• 1 tablespoon plus 1 teaspoon olive oil (not extra virgin)
• 3 tablespoons white balsamic vinegar
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• scant 1/8 teaspoon black pepper

Directions

• Use a pre-washed bag of lettuce or, if starting with a head of lettuce, make sure the leaves are rinsed and dried. Place your lettuce in a large bowl.
• If using the white part of the green onions, rinse the green onions, snip off the root end and slice the white part of the onion thinly. Add the white onion slices to your salad.
• Add the dressing ingredients one at a time and toss with two spoons to mix well.
• Serve immediately and finish leftovers within an hour or so. Leftover salad will get soggy, but keep it refrigerated if saving it.