Mixed Green Salad
Gradually add oil beating constantly until well.
Mixed green salad. Sprinkle with the oil vinegar and salt and pepper and. If making in advance refrigerate the components separately. Toss gently to mix. 2in large salad bowl place salad ingredients.
4 cups salad greens such as mesclun arugula red leaf romaine or baby spinach 1 cup mixed fresh herb leaves such as parsley basil oregano chives or cilantro 1 cup grape tomatoes cut in 12. Bring the dressing to room temperature before serving. Pour vinaigrette over salad. Toast the walnuts for added flavor and toss the salad with a mild white italian leafy green salad.
Mixed green salads usually have some combination of baby lettuces arugula frisee and spinach. Mix together all the ingredients for the salad including the dressing and toss to combine. Ingredients 12 small head iceberg lettuce torn 12 small bunch escarole or endive torn 12 small bunch romaine torn 1 small tomato cut into chunks 12 small cucumber sliced 14 cup olive oil 14 cup red wine vinegar 14 teaspoon salt 14 teaspoon pepper. Steps 1in small bowl mix mustard vinegar and sugar with wire whisk.
Directions tear the lettuce leaves into bite sized pieces and transfer them to a large salad bowl. Ingredients 14 cup olive oil 1 tablespoon red wine vinegar plus 1 12 teaspoons red wine vinegar 1 garlic clove minced 12 teaspoon dried basil 18 teaspoon crushed red pepper flakes 6 cups torn salad greens 2 medium tomatoes cut into thin wedges 1 medium cucumber sliced 2 tablespoons shredded. Add the cucumber tomatoes and onion.