Subj : Green Leafy Salad
To   : All
From : Ben Collver
Date : Mon Jun 05 2023 10:22:29

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Leafy Salad
 Categories: Salads
      Yield: 6 Servings

MMMMM---------------------------SALAD--------------------------------
      2 lb Mixed greens
      1 cl Garlic
           Firm vegetables; chopped,
           -(not tomatoes)
      1 tb Olive oil blended with
           -peanut or safflower oil; up
           -to 3 tb
      2 tb Vinegar; lemon, and/or lime
           -juice; up to 4 tb
      2 tb Yogurt; sour cream, or
           -mayonnaise; up to 4 tb,
           -(optional)
           Fresh basil; thyme, dil,
           -tarragon, marjoram, and/or
           -oregano in moderation
           Salt
           Pepper
           Tomatoes; chopped
           Cheese; grated
           Carrots and/or beets; grated

MMMMM--------------------GARNISH, (YOU CHOOSE-------------------------
           Boiled egg chunks
           Alfalfa sprouts
           Radish roses
           More grated vegetables
           Croutons
           Sunflower seeds
           Raisins
           Cranberries

  It's best to use a large wooden bowl for tossing salads. The wood
  absorbs the oil and flavors and gets seasoned over the years.

  The basis for a tossed salad is leafy greens--head lettuce, leaf
  lettuce, and spinach. This method prepares the greens so they stay
  crisp and the flavors of the herbs and dressing will cling to every
  leaf.

  The extras of a tossed salad are delicate clippings, shavings, and
  gratings from other vegetables, cheese, nuts, and eggs. Prepare the
  greens first, and have these extras waiting to be mixed in gently
  just before serving. Make sure, of course, that all ingredients stay
  cold.

  Have the greens washed and patted dry--and all the vegetable trimmings
  prepared ahead of time. Toss just before you serve.

  Rub your wooden bowl with an open clove of garlic.

  Mix together cleaned, dried greens and larger chunks of vegetables
  (not tomatoes) in the salad bowl.

  Drizzle in oil. Toss well until all greens are coated and shiny.

  Add herbs--fresh ones if possible. If you use dried, use less. You
  don't have to use all the herbs listed. And don't be too heavy-handed
  with the herbs. Toss well after each addition. Add salt and pepper
  and toss again.

  Add vinegar, lemon juice, and/or lime juice, and toss well. Always add
  vinegar after oil, because oil will only adhere to dry vegetables and
  vinegar will wash off the herbs if there's no oil on the greens.

  Add yogurt, sour cream, or mayonnaise if you prefer creamily-dressed
  salad.

  Add tomatoes, grated cheese, and grated vegetables. Toss lightly.

  Top with chosen garnishes.

  Serve very cold.

  Recipe by Moosewood Cookbook

MMMMM

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