GOURMET TOSSED SALAD
2 1/2 cups Bite-size pieces crisp salad greens
1/2 cup Sliced fresh mushrooms
1/2 cup Small cauliflowerets
2 Tbl. Chopped green pepper
1 to 2 Tbl. Crumbled blue cheese (Class serve on the side)
Oil-and-Vinegar Dressing (see below)
Garnish Garnish Thinly sliced onion rings
Garnish Garnish Pimiento-stuffed olive slices
2 Tbl. Vegetable or olive oil
1 Tbl. Wine, tarragon or cider vinegar or lemon juice
1/4 tsp. Salt
1/2 small clove Garlic, finely chopped
Dash Garlic powder
Shake all ingredients in a tightly covered jar.
Yield: about 1/2 cup
Toss salad greens, mushrooms, cauliflowerets, green pepper, cheese and dressing in a bowl.
Garnish with onion rings and olive slices.
Yield: 2 servings
NOTE: For perfect green salads, use chilled fresh salad greens. Vary the greens, vegetables and garnishes. Tear greens into bite-size pieces; do not cut except when making wedges, shredding or chunks are called for in the recipe. Use just enough dressing to lightly coat the leaves.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address: