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Green Salad with Olives

On their own, lettuce, radicchio, green beans, or corn might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got four stellar sides to sample. Keep a jar of the dressing in the fridge, and let it upgrade all sorts of veggies.

  • Servings: 4
Green Salad with Olives

Source: Everyday Food, March 2007


  • 1 medium head Boston lettuce, cored and torn into bite-size pieces
  • 1/2 cup pitted Kalamata olives
  • 2 scallions, thinly sliced
  • 1/4 cup Lemon Vinaigrette
  • Coarse salt
  • Ground pepper


  1. In a large bowl, toss together 1 medium head Boston lettuce (12 ounces), cored and torn into bite-size pieces, 1/2 cup pitted Kalamata olives, 2 scallions, thinly sliced, and cup Lemon Vinaigrette. Season with coarse salt and ground pepper.

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