how to my salad?

Question

how to make garden salad?

Answer 1

Easy and can be made ahead.

Garden Layered Salad

Recipe By : Country Woman Magazine, 6/97
Serving Size : 15

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt broccoli florets
3 c cauliflower flowerets
2 c mushrooms -- sliced
1 c peas -- sugar snap, halved
1 c radishes -- sliced
1 c carrots -- sliced
1 c peas -- fresh or frozen
1/4 c green onions -- sliced
3/4 c olive oil
1/3 c red wine vinegar
2 tbsp sugar
1 3/4 tbsp chives -- fresh, minced
1 tsp pepper
1 tsp Dijon mustard
1/2 tsp salt
1 ea garlic cloves -- pressed
2 qt greens -- assorted, torn

In a large bowl, toss the first eight ingredients. Whisk the oil,
vinegar, sugar, chives, pepper, mustard, salt and garlic; pour over
vegetables and toss. Place half greens in a bowl; top with half of
vegetable mixture. Repeat layers. Cover and refrigerate for at least 6
hours, or overnight.

Answer 2

TOSSED GREEN SALAD WITH HERBS
This aristocrat of the salad family is usually considered to belong properly to dinner, accompanying the main entrèe, or even better, as a separate course to refresh the palate. But why not, on a hot summer day, feature the big bowl of cool greens for itself? The accompaniment can be hearty - cheese muffins or sandwiches - but let the salad have the center of the stage.
1 clove garlic
1 head lettuce
Salad greens: curly endive, celery cabbage, leaves of spinach, rhubarb chard, sprigs of watercress
1 teaspoon each fresh cut dill, basil, marjoram, chervil
8 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped chives



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.

Serves 6 to 8.

Answer 3

Here's my garden salad:
1st lettuce (some green and some red)
2nd some cabbage leafs
3rd 1/2 diced medium onion
4th a few slivers of habenaro
5th 1 and half medium diced tomatos
6th 3 spoons salad dressing
7th 1 tsp worchestire sauce
8th a little vinegar oil or olive oil
9th mix all together let get cold in fridge
and then serve or eat! Enjoy!

Answer 4

start with some basic greens - like romaine lettuce
chop up a little onion - a little tomato - perhaps grate some carrot slices -

and a nice lite salad dressing like oil and vinegar -
mmmmmmmmmmmmmMMMMMMmmmmmMMMmmm

when do we eat?

Answer 5

lettuce tomatoe onions cucumbers i also like eggs and and bacon bits or chopped turkey and croutons with ranch dressing