From Sandi's Recipe File - Basic Green Salad

Presents

"Basic Green Salad"

Recipe Source:
February 2000 Issue
Reader's Digest

Serving Size: Makes ? servings

Amount Ingredient

1 bunch arugula

1 small head Boston lettuce

12 ounces fresh spinach

Tomato Basil Dressing:

2 medium size tomatoes, skinned and seeded

3 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon tomato paste

1 teaspoon sugar

4 - 6 fresh basil leaves or 1/2 teaspoon dried basil

Salt and ground pepper

Chopped hard cooked egg

Chopped cucumber

Prepared croutons

Walnut and Garlic Dressing:

6 tablespoons walnut oil

1 tablespoon red wine vinegar

2 tablespoons finely chopped walnuts

1 clove garlic, crushed

Salt and ground pepper

3 - 4 ounces sliced goat's cheese

1/4 cup chopped walnuts

1 sliced pear

Whole wheat toast triangles

Preparation Instructions:

Wash and dry arugula, radicchio, Boston lettuce and spinach. (One bunch romaine lettuce may be substituted for thee arugula and radicchio.) Into a large salad bowl, tear the greens into bite size pieces. Prepare the dressing and additional ingredients from one of the recipes below; serve immediately.
Tomato Basil Dressing: In a food processor or blender, combine, tomatoes, olive oil, vinegar, tomato paste, sugar and basil. Blend until smooth. Season to taste with salt and pepper. Prepare the basic green salad; top with egg, cucumber, and croutons. Toss with dressing and serve.
Walnut and Garlic Dressing: In a small jar or cruet, combine walnut oil, vinegar, walnuts, and garlic. Shake well to combine. Season to taste with salt and pepper. Prepare the basic green salad; top with cheese, walnuts and pear. Toss with dressing and serve with whole wheat toast triangles.

Click here for a printable version of this recipe.

Home Recipe File Unique Kitchen Shop

Tell a Friend About This Site D & P Webstore