TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Tossed Green Salad with Basil Vinaigrette

Spinach Salad with Bacon and Creamy Blue Cheese Dressing

Tomato and Bread Salad (Panzanella)

Classic Caesar Salad

Salad and Salad Dressing Recipes

Healthy Recipes

Everyday Tossed Green Salad

Make in any amount

I have made many types of emulsified vinaigrettes for salads and they are all very good. But when it comes down to it, this recipe is my favorite way to make a salad. It is so quick and easy because everything is added into the bowl, including the oil and vinegar, without prior mixing. A simple toss just before serving is all that is needed to blend the flavors together. And it is even healthier than the usual vinaigrette because it requires much less oil. Use your favorite salad ingredients. I use different items depending on what I am serving. It might take a couple times to get used to how much vinegar or oil to drizzle in to suit your tastes. Start with less and add more as needed. This recipe is equally as easy to make for a crowd as for one person.

Ingredients

Tossed Green Salad Recipe Photo
  • Fresh garlic, finely chopped
  • Salad greens of choice, such as mixed baby greens, spinach, romaine and/or arugula
  • Salt and pepper to taste
  • Fresh basil and/or tarragon, chopped (can use dried)
  • Vinegar of choice, such as balsamic, red or white wine or sherry vinegar
  • Olive oil, preferably extra virgin
   Optional Ingredients
  • Thinly sliced onions
  • Cucumber slices
  • Radish slices
  • Chopped tomatoes
  • Thinly sliced or chopped green and red pepper
  • Thinly sliced or chopped celery
  • Grated carrots
  • Sliced fresh mushrooms
  • Canned beans, rinsed and drained
  • Freshly shredded cheese of choice, such as Parmesan or Asiago

Place the garlic and optional ingredients in a bowl, then add the greens. Season lightly with salt, pepper and herbs. If using cheese, add it next. Sprinkle lightly with vinegar and oil, keeping in mind that you can add more later. Toss gently and taste for seasoning. If needed, adjust to taste. Serve immediately.

Notes: If necessary, the salad ingredients can be placed in a bowl and refrigerated for an hour or set at room temperature for up to 20 minutes. Add the oil and vinegar and toss just before serving.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.