Green Garden Salad Food

GARDEN SALAD

Steps:

• Wash and dry the lettuce, leaves and herbs. Tear larger leaves into bite-size pieces and tip all the greenery into a large salad bowl.
• Put the garlic, onion, parsley and watercress or rocket into a mini chopper or food processor. Blitz until finely chopped. Add the vinegar, mustard, salt and pepper and blitz briefly. Add the oil and blitz until thickened. Drizzle over the salad and toss until the leaves are just coated. You might not need all the dressing, but it will keep in the fridge for a few days.

ALMOST-FAMOUS GARDEN SALAD

Steps:

• Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
• Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
• Photography by Kate Sears

CHOPPED GREEN SALAD RECIPE

Steps:

• Make the Homemade Italian Dressing.
• Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
• Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

GREEN GARDEN SALAD

Steps:

• In a jar or bottle with tight-fitting lid, combine all the dressing ingredients; shake well. Chill. Just before serving, combine greens, onion, cucumber and tomatoes in a large salad bowl. Pour desired amount of dressing over salad; toss to mix. Top with the green pepper rings.

MIXED GREEN SALAD

Steps:

• Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

JAMAICAN GARDEN SALAD

Steps:

• Place cabbage into bottom of serving bowl.
• Top with carrot.
• Next, the green pepper.
• Slide the cucumber slices down the side of the bowl, so that they are"standing" on the inside of the bowl, surrounding your salad, and you can see half of each slice sticking out.
• Put the tomato wedges on the top of the salad.
• Serve with thousand island dressing.

MY GREEN SALAD

Steps:

• Tear romaine, slice cucumber, cube avocado. Combine. Add dressing. Eat.

GARDEN SALAD

Steps:

• Dressing: Shake Dressing in a jar. Taste and adjust - more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
• Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
• Serve: Transfer to serving bowl and serve immediately!

PERFECT GARDEN SALAD

Steps:

• Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
• Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
• Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
• Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

GREEN SALAD WITH BASIC VINAIGRETTE

Steps:

• Clean lettuces by swishing them through a large bowl or sink filled with cool water. After you swish the greens, they will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Once the sand and sediment are washed away, lift greens from water and transfer to a salad spinner; spin until dry.
• Tear lettuces into bite-sized pieces. If you aren't going to use the greens immediately, wrap them in a clean kitchen towel, transfer to a plastic bag, and refrigerate.
• Next, make the vinaigrette. Combine vinegar, mustard, salt, pepper, and sugar if using, in a small jar; shake to blend. Add oil, and shake again until emulsified.
• For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).