Starter Salad

Prep Time
Cook Time
Ready In

"A pretty salad, especially nice presentation for a dinner party."

Original is 4 servings


  • Serving Size: 1 (639.1 g)
  • Calories 178.5
  • Total Fat - 7.8 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 66 mg
  • Total Carbohydrate - 25.1 g
  • Dietary Fiber - 7.7 g
  • Sugars - 16.2 g
  • Protein - 5.8 g
  • Calcium - 120 mg
  • Iron - 2.7 mg
  • Vitamin C - 26.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Break the stock ends off the 4 romaine leaves to make them equal in size. Place them on a plate at the 4 corner positions. Rip the stock ends into small pieces and sprinkle them on top of the corner leaves. Place a tomato slice on top of them. Place two cucumber slices beside each other on top of the tomato slices. Sprinkle equal amounts of the chopped green onion and parsley over the cucumber slices. Sprinkle salt and pepper to taste over all.

Step 2

Whisk together the balsamic vinegar and olive oil until well combined; drizzle over each corner salad.

Step 3

Pass and serve with a pie slicer that can be placed under each individual corner salad to pick each up and place on individual salad plates.


No special items needed.

3 Reviews


really a good salad. So nice to have to cool down something I made that was HOT!! I put on two slices tomato as I made a feta salad and used up all the cucumbers. I had enough but forgot I had another use, so just tossed the extra in. A great salad when you only want one or a few servingsUPDATE - I am upgrading the stars I like it too much not too. It is so convenient


review by:
(26 May 2012)


The simplicity of this recipe makes it that much better. Nice fresh flavours and a perfect start to any meal! I did not have green onions so I used chives instead. Made for the Alphabet Soup Recipe Tag Game and the Summer Salads Challenge Event.


review by:
(24 May 2012)


Perfect starter salad. I only made two, used white balsamic vinegar. I had the green onions but they didn't get put on before I took the photos. I will make this recipe again to serve before a dinner party or have it on a large platter for a buffet Thanks Derf - salad enjoyed very much


review by:
(20 Mar 2012)

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