Italian Leafy Green Salad

1. In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.

2. Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.

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Nutrient	Quantity
Total fats	54.6905 g
Protein	0.7583 g
Carbohydrates	14.1203 g
Energy	550.6015 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0776 g
Water	98.1575 g
Aspartic acid	0.016 g
Calcium, Ca	37.6535 mg
Lutein + zeaxanthin	456.32 g
Fiber, total dietary	0.4958 g
Fatty acids, total saturated 22:0	0.0004 g
Carotene, beta	592.831 g
Niacin	0.1342 mg
Vitamin A, RAE	49.492 g
Arginine	0.0062 g
Riboflavin	0.0132 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0064 g
Glutamic acid	0.0147 g
Sodium, Na	17.842 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1639 g
Total lipid (fat)	54.6905 g
Manganese, Mn	0.1746 mg
Fructose	5.4177 g
Proline	0.0055 g
Fatty acids, total saturated 16:0	3.6651 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0113 g
Sucrose	0.1596 g
Choline, total	2.9229 mg
Sugars, total	11.0091 g
Serine	0.0052 g
Fatty acids, total saturated 10:0	0.0082 g
Fatty acids, total saturated 18:0	1.4751 g
Vitamin B-6	0.0378 mg
Selenium, Se	0.1352 g
Ash	0.4694 g
Fatty acids, total saturated 18:1 undifferentiated	8.6201 g
Pantothenic acid	0.0756 mg
Phenylalanine	0.0069 g
Copper, Cu	0.0474 mg
Betaine	0.0212 mg
Thiamin	0.0144 mg
Methionine	0.0019 g
Iron, Fe	0.7419 mg
Carbohydrate, by difference	14.1203 g
Phosphorus, P	21.958 mg
Folate, total	15.029 g
Tocopherol, gamma	0.0085 mg
Alanine	0.007 g
Valine	0.0067 g
Fatty acids, total saturated 18:2 undifferentiated	37.9472 g
Glycine	0.0065 g
Glucose (dextrose)	5.4201 g
Fatty acids, total saturated 14:0	0.0562 g
Zinc, Zn	0.1446 mg
Isoleucine	0.0055 g
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	38.1339 g
Fatty acids, total saturated 14:1	0.001 g
Leucine	0.0101 g
Vitamin A, IU	991.405 IU
Folate, DFE	15.029 g
Tryptophan	0.0021 g
Vitamin C, total ascorbic acid	15.136 mg
Phytosterols	98.1 mg
Fatty acids, total polyunsaturated 16:1 c	0.0004 g
Galactose	0.0143 g
Fatty acids, total polyunsaturated 18:1 c	0.0044 g
Fatty acids, total saturated 20:0	0.0004 g
Tyrosine	0.0041 g
Vitamin K (phylloquinone)	49.7277 g
Fatty acids, total saturated	5.2618 g
Histidine	0.0027 g
Fatty acids, total monounsaturated	8.7849 g
Threonine	0.0055 g
Folate, food	15.029 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Fatty acids, total polyunsaturated 24:0	0.0004 g
Cryptoxanthin, beta	3.658 g
Vitamin E (alpha-tocopherol)	15.8215 mg
Magnesium, Mg	15.712 mg
Lysine	0.0058 g
Potassium, K	146.6725 mg
Cystine	0.0015 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Balsamic vinegar	0.25 cup	56.1	10.8566	0
Red bell pepper	0.5	0	0	0
Green Onion	0.25 cup	4.7925	1.0188	0.0834
Basil	2 tablespoons	1.219	0.1404	0.0339
green bell pepper	0.5	0	0	0
cherry tomato	12	0	0	0
salt pepper	0	0	0	0
torn escarole	1 cup	0	0	0
romaine lettuce torn	2 cups	0	0	0
torn radicchio	1 cup	0	0	0
torn red leaf lettuce	1 cup	0	0	0
grapeseed oil	0.25 cup	481.78	0	54.5