EAT RIGHT
Basic Tossed Green Salad
In my kitchen salads vary by the season and the availability of the type of greens. Although many green leafy vegetables are available year round today, those that are in season are often fresher, less expensive and more flavorful. Winter green such as escarole, chicory, radicchio or red cabbage blend well with this simple dressing. Summer greens such as Boston lettuce, Romaine or leaf lettuces also work well with the lightness of this dressing.
8 cups of coarsely chopped mixed greens
2 tablespoons rice vinegar or lemon juice
4 tablespoons olive oil
Pinch of salt
Pinch of ground black pepper
Options – 2 minced garlic cloves, 1 tsp anchovy paste, 2 teaspoons Dijon mustard, 2 tsp Parmesan cheese, 1-2 teaspoons of chopped fresh herbs (or half as much dried herbs)
- Place vinegar or lemon juice and olive oil in a large metal or glass bowl. Wisk these together until they thicken (about 30 seconds).
- Add salt and pepper if desired
Vary the flavor by adding one of the optional ingredients above.You can also vary the flavor by substituting balsamic vinegar, red wine vinegar, champagne or other vinegars, and even other juices.By using different oils such as avocado oil, walnut oil, or grape seed oil you can achieve an endless variety of flavors from these ingredients.
Add additional vegetables or fruits for added nutrition and taste…
Serves 4 (approx 2 cup portion)
Calories 81, Fat 7 gm, Saturated fat 1 gm, Protein 1 gm, Fiber 1.5 gm, Sodium 110 mg, Potassium 252 mg, Total Carb 4 gm.
Counts for Your Whole Life servings as:
2 vegetables
1 fat
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