GARDEN SALAD
Yield 8
Number Of Ingredients 5
Steps:
- The following is a list of optional additions, but I wouldn't get carried away and add them all - choose no more than 2 or 3: sliced mushrooms, marinated mushrooms, thinly sliced red onion, small florets of broccoli and/or cauliflower, sprouts, olives, canned chick peas (well-drained), diced celery, strips of red and/or green bell pepper, roasted bell peppers, marinated artichoke hearts, cubes of cheese, crumbled blue cheese, grated cheese, or croutons. Select a bowl large enough to accommodate all the salad fixings but that will leave you room to toss the salad. Add the prepared vegetables, lettuce first, then heavier things last. Just before serving, add just enough dressing to moisten; 1/3 cup is more than enough for a salad such as this. Dribble the dressing over the top of the salad and use large serving utensils to toss it until all the vegetables are moistened. You also have these options: Serve the salad in the bowl, tossed but not dressed, and allow the guests to serve themselves anda dd their own dressing from a pitcher that you pass separately (in this case, it's best to make extra dressing); serve the tossed salad on individual plates, either dressed or with the dressing passed separately. If you wish, you can have a pepper grinder available so your guests can sprinkle some on their salad.
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