Herb Salad

1. In a large, shallow bowl, whisk together the sherry and wine vinegars and salt.

2. Whisk in the olive oil and pepper.

3. Taste for seasoning.

4. Add all the herb leaves and toss to evenly coat the greens with the dressing.

5. Taste for seasoning.

6. Serve in small portions as an accompaniment to roast chicken, or grilled or poached fish.

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Nutrient	Quantity
Total fats	28.9389 g
Protein	15.2874 g
Carbohydrates	40.5249 g
Energy	479.7328 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1208 g
Water	101.7384 g
Aspartic acid	0.1718 g
Calcium, Ca	119.4648 mg
Lutein + zeaxanthin	183.1377 g
Fiber, total dietary	2.5515 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	1480.9775 g
Niacin	2.2942 mg
Vitamin A, RAE	140.6038 g
Arginine	0.1344 g
Riboflavin	0.2466 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	0.3839 g
Sodium, Na	205.3314 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1779 g
Total lipid (fat)	28.9389 g
Manganese, Mn	0.2138 mg
Proline	0.1225 g
Fatty acids, total saturated 16:0	1.6335 g
Choline, total	39.8221 mg
Sugars, total	21.3471 g
Serine	0.0839 g
Fatty acids, total saturated 18:0	0.2886 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	0.1462 mg
Selenium, Se	10.0303 g
Ash	1.2555 g
Fatty acids, total saturated 18:1 undifferentiated	9.7166 g
Pantothenic acid	0.1837 mg
Phenylalanine	0.0595 g
Copper, Cu	0.2312 mg
Betaine	0.0135 mg
Thiamin	0.2596 mg
Retinol	17 g
Methionine	0.0204 g
Iron, Fe	3.2728 mg
Carbohydrate, by difference	40.5249 g
Phosphorus, P	162.5009 mg
Folate, total	97.5174 g
Tocopherol, gamma	0.112 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Alanine	0.0839 g
Cholesterol	28.3333 mg
Valine	0.0822 g
Fatty acids, total saturated 18:2 undifferentiated	1.4795 g
Glycine	0.0919 g
Fatty acids, total saturated 14:0	0.0204 g
Zinc, Zn	0.9991 mg
Isoleucine	0.0788 g
Fatty acids, total polyunsaturated	3.8229 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.1106 g
Vitamin A, IU	2524.7735 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	68.0339 g
Tryptophan	0.021 g
Vitamin C, total ascorbic acid	32.9671 mg
Phytosterols	34.9379 mg
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.0539 g
Vitamin B-12	0.5667 g
Vitamin K (phylloquinone)	128.7824 g
Fatty acids, total saturated	12.2247 g
Histidine	0.0323 g
Fatty acids, total monounsaturated	11.4844 g
Threonine	0.0726 g
Folate, food	68.0339 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	2.3396 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Fatty acids, total trans	0.2268 g
Magnesium, Mg	46.6867 mg
Lysine	0.0924 g
Potassium, K	337.1016 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
black pepper	0	0	0	0
mint	2 ounces	291.9998	38.045	14.7417
red wine vinegar	1 teaspoon	0.95	0.0135	0
chive	2 ounces	17.0097	2.4664	0.4139
fine sea salt	0	50.4333	0	0.2833
flat leaf parsley	2 ounces	50.4333	0	0.2833
sherry wine vinegar	1 teaspoon	50.4333	0	0.2833
tarragon leaf	2 ounces	50.4333	0	0.2833