Easy Mixed Green Salad
This salad recipe is versatile, so you can use whatever greens look the freshest (and whatever greens you happen to like). Try different chopped vegetables, too, depending on what’s in season or what you have in the fridge.
Preparation time: About 20 minutes
Yield: 6 servings
6 cups mixed lettuces, such as romaine, red leaf, Boston, or mixed spring greens
1 red onion
1 rib celery
1 red or green cabbage (optional)
1 1/2 tablespoons red or white wine vinegar
1/2 teaspoon dried basil or oregano
Salt and pepper
1/4 cup olive oil
1Rinse the lettuce leaves in a large pot of cold water or in the sink.
Change the water several times, rinsing until no sand remains and the greens are thoroughly cleaned.
Pick over the leaves, removing the tough stems.
Spin the greens in a salad spinner or lay them flat on paper towels and pat dry.
You can wash and dry greens up to one day ahead of serving time and store them in plastic bags in the refrigerator.
Tear the greens into bite-sized pieces and place in a salad bowl.
Coarsely chop the onion.
Cut off the tips and ends of the carrots, then peel and grate them.
Mince the celery.
Grate the cabbage, if you want to include it.
Add 1/3 cup onion, carrots, celery, and, if desired, 1/2 cup cabbage.
Put the vinegar in a small bowl.
Add the basil or oregano, and the salt and pepper to taste.
Beat while gradually adding the oil.
Pour the dressing over the salad and toss to evenly coat.
Per serving: Calories 107 (From fat 82); Fat 9g (Saturated 1g); Cholesterol 0mg; Sodium 133mg; Carbohydrate 6g (Dietary fiber 2g); Protein 1g.