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Continental Green Salad

Chef.at.Home's picture
Ingredients
  Torn mixed salad greens 8 Cup (128 tbs) (Romaine, Leaf And Iceberg Lettuce)
  Yellow squash 1 Small, thinly sliced
  Red pepper 1 Small, seeded and sliced into thin rings
  Red onion 1 Small, thinly sliced and separated into rings
  Cheddar cheese cubes 1 Cup (16 tbs)
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Wine vinegar/Cider vinegar 1⁄4 Cup (4 tbs)
  Coriander seeds 1 Teaspoon, crushed
  Salt To Taste
  Pepper To Taste
Directions

1. Fill a large salad bowl with the greens, yellow squash slices, red pepper and onion rings and cheese cubes; toss lightly. Then slide bowl into large plastic bag, or cover with foil or plastic wrap, and place in the refrigerator to keep chilled until serving time.
2. Mix olive or vegetable oil and wine or cider vinegar in cruet with a secure top.
3. Serve salad in individual bowls for each to dress his own with oil and vinegar; pass crushed coriander seeds, salt and pepper to sprinkle on.

Recipe Summary

Cuisine: 
Continental
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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