Salad Verde With Balsamic Vinegar And Olive Oil
Simple Salad Verde with Balsamic and olive oil
Ingredients:
4 cups crisp torn mixed salad greens of choice, cleaned and dried
4 green onions, sliced (include some green tops) or 1 small red onion, peeled, thinly sliced, and separated into rings or coarsely chopped
1 to 2 medium seedless orange(s), peeled and cut into sections or bite-size pieces, or 1 (11-ounce) can mandarin orange sections, drained
Small sprigs of parsley or cilantro
Salt and freshly ground black pepper to taste
Balsamic vinegar and extra virgin olive oil as desired
Crisp croutons as desired for garnish (optional)
Prepare salad greens. Place greens in a zip-lock plastic bag, seal, and refrigerate until ready to serve. Turn salad greens into a large salad bowl or four individual salad bowls, dividing evenly. Add onions, orange pieces, and parsley or cilantro to greens in large bowl; sprinkle lightly with salt and toss lightly. Top each individual salad with one thinly sliced green onion and several orange pieces and 2 small sprigs of parsley or cilantro. Sprinkle each individual salad lightly with salt. Drizzle a small amount of balsamic vinegar and olive oil over salad in large bowl and toss mixture again lightly. Pass vinegar and oil for individual salads. May garnish with croutons, if desired.Makes 4 servings
Variations:
Omit orange(s); use 1 firm ripe medium tomato, cut into 8 equal-size wedges, or 8 ripe cherry tomatoes, each cut in half.
Add crumbled blue or goat cheese as desired.
Salad Verde with Balsamic
Technorati Tags: Salad Verde with Balsamic
