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Ingredients 1 medium cucumber 1 head iceberg lettuce, cut into bite-sized pieces 1 head romaine, cut into bite-sized pieces 4 medium plum tomatoes, cut into wedges head chicory, cut into bite-sized pieces cup extra-virgin olive oil, or to taste 3 tablespoons balsamic vinegar, or to taste 1 teaspoon Italian seasoning 1 teaspoon lemon juice teaspoon celery seed teaspoon garlic salt teaspoon ground black pepper teaspoon ground ginger cup pignoli (pine nuts) (Optional) cup freshly grated Parmesan cheese Directions Run a fork lengthwise down cucumber skin to create thin stripes
I also used a considerable amount (1 cup) of chopped fresh parsley to bulk up the serving and add freshness
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