Comment: Around here, a tossed green salad is a favorite nearly every day of the week, and with the abundance of fresh ingredients offered by markets large and small, there’s no reason to go without. The recipe below calls for red leaf lettuce which, unto itself, has a sweet flavor, but choose any you like. Some lettuces you might want to consider are: Iceberg which is probably the best known and has a crispy, crunch to it. Bibb and Boston are considered alike, delicate. Green leaf has a lot of vitamin A and K and has a mild flavor. Radicchio, sometimes known as Italian chicory, has a peppery flavor and Arugula, becoming more popular, has a nice zippy taste to it. Use any by themselves or mix several together and you’ll have a great salad.
1 head red leaf lettuce
1 ripe tomato cut into small cubes or wedges
1 small to medium cucumber cut into bite size slices
¼ small red onion, chopped
4-5 fresh white mushrooms, sliced
2 oz chunk white cheddar cheese
2 tbls chic peas (drained)
Sprinkle with grated Parmesan cheese
HomeMade Dressing mix together:
5 tbls Extra Virgin Olive Oil
1 tbls Red Wine Vinegar
Salt & pepper to taste
½ tsp garlic powder
- Select a bowl large enough to hold the finished salad (a small bowl might be awkward for adding and mixing the dressing).
- Thoroughly wash each leaf of lettuce and completely dry.
- Tear the leafs from their ribs into manageable bite sizes but use the ribs if tender. If using Iceberg or Boston or Bibb or other varieties, use the whole leaf but tear to bite size.
- Add the greens, tomato, cucumber and red onion to the bowl. Add the dressing and gently stir so that all leaves are coated on both sides. If adding Optional items, mix in here
- Taste and adjust dressing ingredients (oil, vinegar and seasonings)