Best Tossed Green Salad With Herbs Recipes

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE

Steps:

• In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

TOSSED GREEN SALAD WITH HERBS

Steps:

• The lettuce may be Bibb or Boston, romaine or leaf; the greens may be a few leaves of any or all of those listed above, or you may select others of your choosing. The prime requisite is that they be fresh and crisp, well washed and thoroughly dried. No drop of water should be allowed to lurk in the fold of a leaf, or the salad will be watery and quick to wilt.
• Rub an outsize salad bowl with the garlic, peeled and halved, until there is a good coating well up on all sides. Break the lettuce and greens into the bowl. Snip the herbs small and crush them lightly as you add them to the greens. Measure the oil into a big spoon and sprinkle it over the salad. Dissolve the salt and pepper in the vinegar in the same spoon, and sprinkle this on the salad. Then begin a light and rhythmic tossing, which is more a gentle turning of the greens over and over until every leaf is coated and the seasonings well distributed. Add the chives, taste to see if more salt is needed, then serve.

ITALIAN GREENS AND HERB SALAD

Steps:

• Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
• Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve.

TOSSED GREEN SALAD WITH HERBS

Steps:

• Pull off and discard any blemished outer lettuce leaves. Cut away core of lettuce and separate leaves. Rinse in cold water and drain or spin dry. Put in salad bowl.
• In another bowl combine vinegar, garlic and mustard. Using wire whisk, beat in oil. Add salt, pepper, coriander and chives. Pour dressing over salad and toss.

GREEN SALAD WITH HERB VINAIGRETTE

Steps:

• In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.

TOSSED GREEN SALAD

Steps:

• In a large bowl, combine greens, cucumber, peas, onions and celery. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat.