Green Salad Food

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 BEAN SALAD

Steps:

• Cook cut green beans in boiling water, if fresh, 5 minutes till tender crisp. If using canned, just drain. Drain beans and rinse in cold water.
• Combine fresh lemon juice, olive oil, garlic, basil, salt and pepper in a small bowl; stir well with a whisk.
• Combine green beans with the tomatoes and toss with the vinaigrette.
• Add pine nuts just before serving.

GREENS SALAD (SHAMROCK SALAD)

Steps:

• Remove woody ends from asparagus and cut into equal lengths.
• Cook the peas and aspragus in boiling salted water for around 2 minutes or until just tender but still crisp. Do not overcook them and when removed from water refresh them in a bowl of iced cold water. Drain, pat dry and place into a bowl with rocket, spinach and celery.
• Combine the dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss.
• Serve.

GREEN SALAD WITH AVOCADO

Steps:

• Squeeze 1 tbsp lemon juice into a jam jar with a pinch of salt. Pour in 4 tbsp olive oil, add a small bunch finely chopped chives, put on the lid, then shake well. To serve, toss with 200g bag mixed salad leaves and 2 sliced ripe avocados.

SIMPLE GREEN SALAD

Steps:

• Whisk 1 minced shallot, 1 tablespoon each whole-grain mustard and lemon juice, and salt and pepper. Whisk in 1/3 cup olive oil. Toss with 1 torn romaine heart, 1 torn head Bibb lettuce and 1/2 bunch chopped chives.

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.

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).

OUR BEST GREEN SALAD RECIPES (+EASY ARUGULA SALAD)

Steps:

• Put the arugula in a bowl and drizzle with the oil and vinegar.
• Add the rest of the ingredients.