Easy and Elegant Green Salad
Makes 4 servings
This is my basic go-to salad whenever I have guests for dinner. The flavorful balsamic dressing adds a touch of elegance to the delicate baby greens. This is the perfect first-course dinner salad to serve at any festive meal. You can make this recipe your own by mixing and matching additional ingredients. Try by adding: nuts, seeds, olives, grated carrots or peppers to the salad. Serve warmed, whole grain bread in a wicker basket, lined with a pretty cloth napkin to round out the salad course. Place a pat of vegan margarine in a little dish, sprinkled with a bit of chopped parsley at the top of each guests' place setting.
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 teaspoon dijon mustard
Freshly ground pepper
8 ounces (10 cups, lightly packed) mixed baby greens
20 grape tomatoes
1/2 large cucumber, peeled and thinly sliced
1 medium avocado, sliced thinly into 12 slices
To make the dressing, put the oil, vinegar, garlic and mustard in a small bowl and briskly whisk until smooth and emulsified. Season with salt and pepper to taste.
To make the salad, divide the greens among four salad plates. For each serving, top with 5 tomatoes, one-quarter of the cucumber and three avocado slices. Drizzle 1 tablespoon of the dressing over each salad. Serve immediately.
Note: The dressing makes more than you’ll need for this salad, but it’s a great basic dressing to have on hand and is used in other recipes in this book. Stored in an airtight container in the refrigerator, leftover dressing will keep for about 2 weeks. Just whisk it briskly before using.