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Recipe Created by: Guest
Created On: 14 Jun 2009
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What is Green Salad and Variations?
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Make your salad the main dish by serving with bread and a dollop of hummus, serve along with soup and sandwiches, or make it a side dish with whatever you're having for dinner. |
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Ingredients
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Salad Ingredients:
Salad greens, rinsed and dried: Lettuce torn into bite sized pieces, baby spinach, arugula, mixed salad greens, etc.
Optional Ingredients:
alfalfa sprouts, sunflower sprouts
tomato slices or cherry tomatos
cucumber slices
avocado cut into 3/4" cubes
shredded carrot
shredded red cabbage
bell pepper, seeded and sliced thinly
olives, pitted, and sliced if desired
sliced or diced onions
sliced radishes
chopped fresh herbs, whole basil leaves
nuts: sunflower seeds, walnuts, or pecans
dried cherries, cranberries or raisins
sun dried tomatoes
cooked sweet corn kernels
crumbled feta cheese, soy cheese
crumbled tofu
cooked black beans, garbanzo beans or kidney beans
Fried cubes of tempeh, tofu, etc
Lemon and Oil Dressing Ingredients:
2T fresh lemon juice
4 T extra virgin olive oil
1 t dried basil
1/2 t dried marjoram
1/4 t dried thyme
1-2 cloves crushed garlic, if desired
1/4 t salt
1/8 t black pepper |
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Directions
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Salad Directions:
Place salad greens in a bowl twice the size needed to hold the salad (this will make tossing it easier.)
Choose and prepare 5-9 other salad ingredients from the list, try to create a pleasing mix of tastes, colors and textures.
Arrange your chosen salad ingredients on top of the greens
If all the salad will be eaten right away, dress the salad with your dressing of choice.
If you will be storing some salad for later, dress the individual servings, since an undressed salad stores better.
Toss and serve.
Salad Dressing Directions:
Place all ingredients in a small jar with a leak proof lid.
Close lid tightly and shake until dressing is well mixed.
Use to dress salads, cooked veggies, etc.
Can be stored in the refrigerator for up to 3 days. |
This Recipe is Rated: 0.0/5 (0 votes cast)
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