Garden Salad

13 Feb

A Salad with Fresh Vegetables, Feta and Homemade Dressing and Croutons

Salad

  • one bundle of red leaf lettuce, rougly chopped into bite size pieces
  • a handful of baby spinach
  • one english cucumber, diced
  • two tomatoes, cut into large chunks
  • a quarter of an onion, thinly sliced
  • feta
  • sea salt, pepper and oregano

In a large bowl, add in the lettuce, spinach, cucumber, tomatoes and onion. The trick to a good salad is having fresh vegetables, so feel free to change the vegetable combination based on what’s fresh at the produce section of your grocery store.  For example, adding some yellow peppers and shredded carrots or replacing the tomatoes with an heirloom variety or cherry tomatoes provides colour and variety to any salad. Lightly sprinkle the sea salt, pepper and oregano onto the top of the vegetables. Crumble some feta on top of the seasoned vegetables. Refridgerate until the dressing and croutons are ready.

A Tangy, Light and Fresh Dressing.

Dressing

  • 1/4 cup of extra virgin olive oil
  • juice of half a lemon
  • 2 tbsp of dijion mustard

Mix the olive oil, lemon juice and dijion mustard together.  Adjust the quantity of olive oil, lemon juice and dijion to suit your tastes.  Add the dressing to the salad right before serving and mix well.  Do not add the dressing early because the acid from the lemon juice will wilt the leaves of the salad.

Croutons

  • 3 slices of bread, cubed
  • 2 tbsps of extra virgin olive oil
  • 2 tbsps of unsalted butter

Heat a shallow pan on high. Once the pan is hot, add in the olive oil and butter. When the butter has melted, add in the bread and stir well so that each piece of bread is coated with butter and olive oil.  Stir often so each side of the cube of bread is toasted.  Once the cubes of bread are evenly toasted, remove from heat. Ensure the croutons have cooled before sprinkling on top of the (dressed) salad, otherwise, the croutons will become soggy.


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