EASY-DO CRISP MIXED GREENS WITH BALSAMIC DRESSING
4 to 6 servings
- 1/3 cup balsamic vinegar
- ¼ to ½ teaspoon minced peeled garlic (optional)
- ¼ teaspoon Worcestershire sauce or to taste (optional)
- Pinch of hot dry mustard or to taste
- Pinch of sugar or to taste
- 1/3 cup extra virgin olive oil
- 1/3 cup corn or canola or safflower oil, or a combination
- Salt and freshly ground black pepper to taste
- 4 to 6 cups crisp mixed greens ( curly endive baby spinach, radicchio, butter lettuce or Boston lettuce, arugula, etc.) cleaned, dried, and torn into bite-size pieces (see note)
- 4 to 5 green onions, cut on-the-bias into 1 to 1½-inch pieces (include some green tops)
In a small bowl, combine balsamic vinegar, garlic and Worcestershire sauce, if desired, mustard , and sugar, blending well. With a wire whisk, gradually whisk in oils, whisking until mixture is well blended. Season with salt and pepper to taste. Adjust other seasonings as desired. Set aside.
In a large salad bowl, combine greens and onions. Just before serving, drizzle as much dressing as desired over salad mixture, tossing lightly. Use dressing sparingly so as not to make salad soggy. Garnish as desired and serve immediately.
Note: Dressing will keep stored in an airtight container in the refrigerator for several days. Or, use favorite commercial bottled low calorie balsamic vinegar, if desired.
Note: Prepackaged mixed greens are available in the produce section of Kroger stores.
Variations: Add 8 firm ripe whole cherry-style or 8 to 12 grape-style tomatoes or 2 firm ripe tomatoes which have been cored and cut into thin wedges to salad mixture.
Add thinly sliced mushrooms to salad mixture.
Add thin slices or bite-size pieces of peeled avocado, which have been sprinkled with lemon juice, to salad.
Add coarsely chopped green, sweet red, and/or yellow pepper to salad.
Add some finely snipped fresh herbs of choice (no stems) to salad mixture.
