Saturday, June 28, 2014

Great Green Salads

One of the easiest ways for me to get my veggies in is through a green salad as a side to the main dish. It's my no-brainer side dish. Salads go with everything! Here are a few new ones we found. You might even catch yourself saying, "Holy great green salads, Batman!"

That Good Salad


3/4 cup canola oil
1/4 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 bunches (1 pound each) romaine, torn
2 cups chopped tomatoes
1 cup (4 ounces) shredded Swiss cheese
2/3 cup slivered almonds, toasted, optional
1/2 cup grated Parmesan cheese
8 bacon strips, cooked and crumbled
1 cup Caesar salad croutons


In a jar with tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill.

In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almond, if desired, Parmesan cheese, and bacon.

Shake dressing; pour over salad and toss. Add croutons and serve immediately.

Yield: 14 servings (1 cup each).

Nutrition information: 1 serving (1 cup) equals 193 calories, 17 g fat, 13 mg cholesterol, 257 mg sodium, 5 g carbohydrate, 1 g fiber, 6 g protein.

Source: Taste of Home. You can find the recipe here.

Notes: Ooh, I liked this. So good.

Great Green Salad


4 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch white sugar
1 teaspoon chopped fresh parsley
1 teaspoon fresh lemon juice
2 cloves garlic, chopped
1 avocado, peeled, pitted, and cubed
4 cups mixed salad greens
1/2 cup sliced almonds
2 ounces feta cheese, crumbled


In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice, and garlic. Add the avocado, and stir to coat with the dressing.

Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.

Source:, submitted by JESSPOOH. You can find it here.

Notes: So the salad greens we used weren't just green...there were some purple/red lettuce leaves in there too, but even so, this was one great green salad!

Garden Medley Salad


Caraway Vinaigrette

1/4 cup olive or vegetable oil
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
1/2 teaspoon caraway seed
1/2 teaspoon salt
1 clove garlic, finely chopped


1 medium cucumber
8 cups bite-size pieces salad greens
1 medium tomato, cut into wedges
4 medium green onions, sliced (1/4 cup)


In tightly covered container, shake all vinaigrette ingredients until well blended.

Cut cucumber lengthwise in half; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces.

In large serving bowl, toss salad greens, tomato, cucumber, onions, and vinaigrette.

Makes 8 servings.

Source: Betty Crocker. You can find it here.

1 comment:

  1. A nice, homemade vinaigrette really makes the salad and only takes a minute. These were all really good.