Mix Green salad

Vibs's picture

Jan. 28, 2009

When making a green salad, you have a choice of just using leaf lettuces or making a mixed veggy and lettuce salad. This Salad is best when it is crispy fresh. This is for a single serving, but it fills a dinner plate and the fresh and organic goodness of this simple salad makes it a great appetizer for any occasion.


Coarse salt To Taste
Pepper To Taste
Carrot 1 Small
Blanched green beans 1⁄2 Cup (8 tbs)
Shallots 1
Cherry tomatoes 5
Iceberg lettuce 1
Baby radicchio/Head of lettuce leaves 1
Celery stalks 2
Parsley 1 Tablespoon
Garlic 1 Clove (5 gm)
Parmesan cheese stick 1
Fresh lemon juice 2 Tablespoon
Dijon mustard 1 Teaspoon
White wine vinegar 1 Teaspoon
Grated lemon peel 1⁄2 Teaspoon
Extra virgin olive oil 2 Tablespoon


Discard any wilted lettuce leaves.

Wash greens well, drain and chill 1/2 hour.

Dry by wrapping in towel.

Rub salad bowl with cut clove of garlic, letting tiny shreds remain in bowl.

Add greens and other vegetables, and toss lightly with dressing, using fork in each hand.

Use Parmesan stick for garnish.

To make the dressing, mix all ingredients in a bowl, with a fork.

Dressing should be added to salad just before serving.

Recipe Summary

Difficulty Level: Very Easy
Preparation Time: 15 Minutes
Ready In: 15 Minutes
Servings: 1