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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 264.7
  • Total Fat: 22.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 440.9 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 6.3 g
  • Protein: 2.7 g

View full nutritional breakdown of Large Wilted Dinner Salad calories by ingredient
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Large Wilted Dinner Salad

Submitted by: LINDACRH

Introduction

I try to serve an extra large salad with each meal and this is one of my favorites, especially for a hearty, autumn or winter meal. My first experience with a wilted salad was in a small restaurant in Paris. They served theirs with warm goat cheese on top. Yumm! Now, I make a wilted salad several times a week and we love it more than the fresh, crisp kind!

I try to serve an extra large salad with each meal and this is one of my favorites, especially for a hearty, autumn or winter meal. My first experience with a wilted salad was in a small restaurant in Paris. They served theirs with warm goat cheese on top. Yumm! Now, I make a wilted salad several times a week and we love it more than the fresh, crisp kind!


Number of Servings: 2

Ingredients

    1. One Whole 5 0z Clamshell of 50/50 Spring Mix and Spinach greens, chipped into bite sized pieces.

    2. One Whole Medium Sized Yellow Onion Chopped.

    3. Two Stalks of Celery, sliced very thin.

    4. One Large Carrot, Grated.

    5. Half a Can of Black Olives, Sliced

    6. Four TLBS. of Bragg Healthy Organic Vinaigrette

    7. Large, shallow serving platter.

    8. Cheesecloth large enough to cover serving dish.

Tips

Allowing the salad to wilt a bit makes the raw vegetables a little more digestible, and brings out the flavor. And because it is softer and more flavorful, it requires less dressing giving it a lower calorie count. Make it early in the day and allow it to sit at room temperature for a few hours to give it a saturated, slightly wilted flavor. If desired, you can toast rounds of goat cheese and place on top for a delicious, different, cozy dish, that is still raw and full of enzymes! (If you add cheese, be sure to add it to the nutrient profile!) The addition of cheese would disqualify this recipe for Paleo classification, so I leave it out.

Sometimes, I heat the salad at a very low 115 degrees to make it slightly warm, but still raw. You can do this in your oven if you have the kind with a bread rising setting. Be careful not to leave it in the oven for too long, or you could end up with raw lettuce soup!


Directions

Assemble the salad about 3-4 hours before dinner time. Cover with cheesecloth to protect it from insects and dust while letting the salad breathe. Allow the salad to wilt at room temp for about 3-34 hours for flavors to mingle and salad dressing to soak into the leaves.



Serving Size: Makes Two LARGE Dinner Salads or Four SMALL Dinner Salads






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