Green Salad

A Green Salad, often called a Garden Salad, is as simple as selecting greens, washing and drying them, and tearing them into bite sized pieces. That doesn’t preclude adding extra ingredients for a variety of taste and texture. Some possibilities are: slices of cucumber, onion, radishes, grated carrots, croutons, and cherry tomatoes. If you want to use a larger tomato, slice it or cut it into wedges at the very last minute.

Quantities are subjective. I love salad and would suggest about two cups of greens per person, but that may be totally off for your tastes. You’ll just have to learn this from experience.

Either toss the salad with a dressing or serve with salad dressing on the side. Making your own vinaigrette is a snap.

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The salad pictured above is a green salad that complements well a simple pasta or pizza.

It is made with:

Romaine lettuce

Red leaf lettuce

Grape tomatoes

Sliced cucumber

Sliced red onion

Kalamata olives

Pepperoncini - These are peppers with a tiny bit of heat that are pickled. You should be able to find them sold in jars in the condiment section of your grocery store.