'Everyday' Tossed Green Salad
Makes 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.
- 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, chopped (can use dried)
- Vinegar of choice, such as balsamic, red or white wine or sherry vinegar
- Olive oil, preferably extra virgin
- Thinly sliced onions
- Cucumber slices
- Radish slices
- Chopped tomatoes
- Thinly sliced green and red pepper pieces
- Thinly sliced celery
- Grated carrots
- Sliced fresh mushrooms
- Canned beans, rinsed and drained
- Freshly shredded cheese of choice, such as Asiago or Parmesan
Place the garlic and optional vegetables in a bowl, then add the greens. Season lightly with salt, pepper and basil. If using cheese, add it next. Sprinkle lightly with vinegar and oil. (Remember, 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.