Chopped Green Salad
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Chopped Green Salad
Directions
- On a large cutting board, cut lettuce and cucumber into bite-size pieces. Add to a large salad bowl. Add broccoli, beans, edamame, and grapes. Toss gently to mix. Drizzle about 1/3 recipe Fresh Herb Dressing over vegetables. Toss gently to coat mixture with dressing.
- Serve in small tumblers or cups with lemon wedges, if desired. Pass remaining dressing, if desired.
From the Test Kitchen
Teaching Notes:
Before chopping lettuce, wash lettuce and remove excess water from leaves by patting dry with paper towels. Salad dressing clings better to dry lettuce.
*Shocking Vegetables:
Bring a saucepan half filled with water to a boil. Carefully add vegetables and cook 3 minutes (do not wait for water to return to boil to start timing). Drain in colander and immediately add to a bowl of ice water to halt cooking. Drain well before using.
Fresh Herb Dressing
Directions
- In a screw-top jar combine orange juice, olive oil, cider vinegar, herb, mustard, and pepper. Cover and shake well. Serve immediately or cover and refrigerate up to 3 days. Stir or shake well before using.
From the Test Kitchen
Teaching Note:
To snip fresh herbs, place a handful in a 1-cup glass measuring cup. Use kitchen scissors to snip them into small pieces.
Raspberry Vinaigrette:
Prepare as above, except substitute raspberry vinegar, and add 1/4 cup mashed fresh raspberries.
Nutrition Facts (Chopped Green Salad)
- Per serving:
- 119 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 0 mg chol. ,
- 32 mg sodium ,
- 15 g carb. ,
- 3 g fiber ,
- 9 g sugar ,
- 4 g pro.