Portuguese Green Salad

Featured in the Honolulu Star-Bulletin on November 14, 2005.



Portuguese Green Salad

  • 1 head romaine lettuce
  • 1 bunch watercress, cut in 1-inch lengths (about 6 cups)
  • 1 red onion, thinly sliced
  • 1 large tomato, diced
  • 1/2 cup pitted black olives, sliced
  • 1/2 cup garbanzo beans
  • 1/4 cup canola or olive oil
  • 1/4 cup lemon juice
  • Hawaiian rock salt
  • Freshly ground black pepper


  1. In a large salad bowl, break romaine into bite-size pieces.
  2. Add watercress, onion, tomato, olives, and beans.
  3. In a blender or glass jar, blend oil with lemon juice.
  4. Pour over salad and toss gently.
  5. Serve with Hawaiian rock salt and freshly ground black pepper.

Makes 6 servings.

Approximate nutrient analysis per serving (excluding salt to taste):
140 calories, 11 g total fat, 1.5 g saturated fat, 0 mg cholesterol, greater than 120 mg sodium, 9 g carbohydrate, 3 g fiber, 4 g sugar, 3 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.