"EVERYDAY" TOSSED GREEN SALAD

MAKE IN ANY AMOUNT DESIRED

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 an “everyday” 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's 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. Sometimes I vary them, depending on what I am serving. Ut 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 as easy to make for a crowd as for one person.

INGREDIENTS

• 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 (I often used dried.)
• Vinegar of choice (I usually use balsamic.)
• Olive oil, preferably extra virgin

• Thinly sliced onion pieces
• Cucumber slices
• Radish slices
• Chopped tomatoes
• Thinly sliced green and red pepper pieces
• 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. (If necessary, the ingredients can be placed in the bowl and, without tossing, set for up to 20 minutes. Toss just before serving.)