Tossed Green Salad

Tossed Green Salad


Lettuce tossed with dressing you make in the same bowl.
TIME 10 minutes
MAKES 4 servings
6 to 8 cups torn greens, one type or an assortment
⅓ cup olive oil, or more as needed
2 tablespoons wine vinegar, balsamic vinegar, or sherry vinegar, or more as needed
Salt and freshly ground black pepper


Method
1 Put the greens in a large bowl. Pour the oil and vinegar over them and sprinkle with pinch of salt and a grinding of pepper.

2 Toss the greens quickly and lightly; taste and adjust the seasoning and serve right away.

Variations
  • Tossed Green Salad with Asian Flavors: Instead of the olive oil, use vegetable or peanut oil; substitute rice vinegar or lemon or lime juice for the wine vinegar. (A few drops each of sesame oil and soy sauce are nice touches if you’ve got ’em.)
  • Tossed Salad with Fruit, Cheese, and Nuts: Add 1 or 2 pieces sliced fruit (like apples), ½ cup grated or crumbled cheese (like Parmesan or blue), and ½ cup toasted nuts (like walnuts or almonds).
  • Tossed Greek Salad: Use romaine for the lettuce if you like and add 1 small sliced cucumber, ⅓ cup crumbled feta cheese, ¼ cup pitted and chopped black olives, and ½ cup fresh mint leaves.

Tips
  • Want to make this salad ahead of time? Put the oil, vinegar, salt, and pepper in the bottom of the salad bowl, then put the lettuce on top. Cover loosely with a clean damp towel and put in the fridge for up to 3 hours. Toss just before serving.
  • Instead of the vinegar, try fresh lemon or lime juice.







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