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Tossed Green Salad |
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Print this Recipe * See note below. * For crisp and tender greens: Wash greens with hot water; discard stems and cores. Drain; wrap in a towel and refrigerate until greens are cold and crisp. Store in a plastic bag or covered container in the refrigerator. * This sounds unusual to wash greens in hot water, but, believe it or not, it does make the greens super-crisp. To serve: Break greens into bite-size pieces. Combine greens in salad bowl; pour dressing over salad at the last minute to prevent wilting; toss with just enough dressing to coat the leaves lightly. If desired, add slices of raw mushrooms, raw cauliflowerets, green peppers, onions or cucumbers. Garnish with tomato wedges. Sprinkle salad with herbs, finely chopped fresh parsley, chives or toasted sesame seeds. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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