Notes --
Garden Salad --
Also known as green salads or tossed salads, these are mostly for the
vegan taste buds, but there are exceptions. The name comes from the fact
that the salad appears to be completely green, as majority of ingredients
used are leafy veggies. The salad can be divided into two parts - the base and
dressing. The base can be any leafy vegetables, such as lettuce or cabbage,
while the dressing can be of any type. The common dressing types are ranch
dressing, honey mustard, Italian dressing, Thousand Island dressing, French
dressing, or blue cheese dressing. These salads are very low in carbohydrate
content and are known as perfect diet foods. They can be either tossed or
pre-arranged in specific shapes.
Also known as green salads or tossed salads, these are mostly for the
vegan taste buds, but there are exceptions. The name comes from the fact
that the salad appears to be completely green, as majority of ingredients
used are leafy veggies. The salad can be divided into two parts - the base and
dressing. The base can be any leafy vegetables, such as lettuce or cabbage,
while the dressing can be of any type. The common dressing types are ranch
dressing, honey mustard, Italian dressing, Thousand Island dressing, French
dressing, or blue cheese dressing. These salads are very low in carbohydrate
content and are known as perfect diet foods. They can be either tossed or
pre-arranged in specific shapes.
******* MWS LP 2 - 2 **
Mixed Green Salad
1 head Boston lettuce
1 bunch watercress
1 red, ripe tomato, cut in eight wedges
6 radishes, trimmed, thinly sliced
2 T. tarragon vinegar
1 garlic clove, finely minced
1 T. Dijon or Dusseldorf mustard
6 T. extra virgin olive oil
Rinse lettuce leaves and watercress. Shake off excess water. Cut lettuce in
large pieces and trim tough watercress stems. Put greens in large bowl. Add tomato
and radishes. In separate small bowl, whisk vinegar, garlic and mustard. Gradually
add oil. Pour dressing over greens and toss. Serves 4.
1 head Boston lettuce
1 bunch watercress
1 red, ripe tomato, cut in eight wedges
6 radishes, trimmed, thinly sliced
2 T. tarragon vinegar
1 garlic clove, finely minced
1 T. Dijon or Dusseldorf mustard
6 T. extra virgin olive oil
Rinse lettuce leaves and watercress. Shake off excess water. Cut lettuce in
large pieces and trim tough watercress stems. Put greens in large bowl. Add tomato
and radishes. In separate small bowl, whisk vinegar, garlic and mustard. Gradually
add oil. Pour dressing over greens and toss. Serves 4.
A Little Bit Spicy Salad Bowl
1 head lettuce
1 head curly endive
1 bunch watercress
1 garlic clove, minced
1/2 pound Swiss cheese, cut into strips
1/4 c. chili sauce
1/2 c. French Dressing
Rinse, drain, chop lettuce, endive and watercress. Place all ingredients in large
bowl.
1 head lettuce
1 head curly endive
1 bunch watercress
1 garlic clove, minced
1/2 pound Swiss cheese, cut into strips
1/4 c. chili sauce
1/2 c. French Dressing
Rinse, drain, chop lettuce, endive and watercress. Place all ingredients in large
bowl.