Ingredients: |
Ingredients: I've been deemed as the official salad maker in my family since age 12. I love making fresh green salads of all variations. The thing that always amazes me is how people act like there is something difficult about making a salad. Nothing could be easier because nature gives you the most amazing array of choices that are beautiful, delicious and healthy all at the same time. All you have to invest is time.
Start with fresh salad greens such as Romaine, red and green leaf lettuce, fresh spinach, butter lettuce, and any other varieties you find at the market. Don't buy those bags or plastic cartons of greens if you can possibly avoid it. They are not as fresh and have been treated with chemicals.
Wash your greens thoroughly; for fresh spinach and any greens that come out of your garden or the farmer's market, that means washing them twice. If your greens ever seem a little soft or wilty, put them in a bowl of cold water for a few minutes to refresh and crisp.
You can dry your greens on kitchen towels but the best way to dry is to use a salad spinner. I have a salad spinner that is 30 years old... my mother gave it to me when I was 20 and I use it a couple of times a week. Go get one!
Place your combo of greens in a big bowl and sprinkle them w/ salt and pepper.
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Directions: |
Directions:Now for the fun part...layering on sliced/chopped vegetables and / or fruit of your liking. Here are my most favored ingredients that I use in salads every week:
sliced red bell pepper & chopped green bell pepper, fresh carrot circles, sliced radishes, chopped celery, fresh cucumber chunks w/ the seeds removed (I only use cucumber in summer), lightly steamed broccoli cut in tiny flowerets, lightly steamed asparagus cut in bite-sized pieces, lightly steamed green beans cut in bite-sized pieces, raw cauliflower cut in tiny trees, fresh or frozen cooked green peas, fresh or frozen cooked corn, grilled corn cut off the cob, fresh zucchini cut in thick circles and then quartered, cherry or grape tomatoes that are cut in half, sliced mushrooms sauteed in butter and broth, caramelized white or yellow onions (raw onions are usually too strong), sliced or chopped avocados coated with fresh lemon juice and lightly salted, hard cooked eggs (grated, sliced or chopped) lightly salted and peppered, red or green grapes cut in half, fresh pears or apples (thin sliced or bite-sized chunks) coated with fresh lemon juice, canned mandarin orange slices, sliced strawberries in the summer, any kind of nuts you like (pine nuts, sliced almonds, pecans, salted sunflower nuts) walnuts), crunchy chow mein noodles.
Now that you have a beautiful salad, skip the heavy, store-bought dressing and make a light, fresh vinaigrette that will enhance (rather than cover up) all the great flavors in your salad bowl.
Vinaigrette :
1/2 c. extra virgin olive oil (evoo)
2 T balsamic vinegar
2 T red wine vinegar
¼ t Dijon mustard
1 t minced fresh herbs of your choice(e.g. parsley, chives, basil, tarragon)
Kosher salt and freshly ground black pepper
Combine all ingredients in a jar or dressing cruet with a stopper, shake well, and allow to sit at room temperature for at least 30 minutes so the flavors can meld.
A simple idea:
drizzle your fresh salad w/ high quality "evoo" and fresh lemon juice, then sprinkle on a little salt and pepper. |
This recipe for Advice for Creating Exceptional Salads is from