Garden Salad: Quick and Easy Home Cooked Recipes
When it is just too hot or you are just too tired what is better for dinner than a fresh garden salad? Salads come in many variations, and sometimes the difference between a good and great salad is the dressing. This recipe for a green, garden salad with a homemade dressing showcases that idea perfectly.
In a jar with a fitted lid combine 1/2 cup of red wine vinegar, 3/4 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 2 teaspoons of Parmesan cheese, 1/2 teaspoon of sugar and 1/4 cup each of pepper and salt. Screw lid on jar tightly and shake well. Place the jar in the fridge to chill ( the longer you let it set the better the flavored will combine). In a large salad bowl tear up 8 to 10 cups of salad greens (a prepackaged bag can save time), then add 1 sliced green bell pepper, 1 peeled and sliced cucumber, 2-3 tomatoes cut into wedges and one re onion sliced into rings. Take out the chilled dressing and pour the amount desired over the salad, toss. The finished product yields 8 to 10 servings and 1 1/3 cups of the dressing.
If a jazzed up main course salad is what you’re looking for to add to tonight’s menu this mango chicken garden salad is the perfect way to get away from those ho hum salads. To begin the preparations season 12 ounces of chicken breast tenders with pepper and salt. Then in a large skillet over medium heat add 1 tablespoons of garlic butter and the chicken. Cook until the chicken is done, make sure to turn it once while cooking. Take out the tenders and place them on a cutting board, slice and put aside. In the skillet add another tablespoon of of garlic butter and 2 cups of broccoli florets. Over medium near cook for about 4-6 minutes or until the broccoli is tender. Remove from the heat and begin to assemble the salad. On a medium to large serving platter lay out 6 to 8 cups of romaine lettuce leaves on top of that place 2 cups of fresh blueberries and 1 mango that has been peeled, pitted and sliced. Now add the chicken and broccoli. To dress this salad drizzle a blue cheese vinaigrette and sprinkle with blue cheese crumbles. This amped up version of a garden salad yields up to 4 servings.
For a more on the go salsa perfect for a bagged lunch or as a bring along side for a cook out this garden salad and citrus vinaigrette is a wonderful, refreshing recipe. First prepare the vinaigrette, in a bowl whisk together 1 1/2 tablespoons of fresh lime juice, 3 tablespoons of orange juice (fresh is best), 2 teaspoons of honey, 2 1/2 teaspoons of extra vigil olive oil, 1 teaspoon of black pepper and 1/4 teaspoon of salt. Set the dressing aside to let the flavored marry and begin building the salad. In a large bowl combine 1 1/2 cup each of julienne cut yellow squash and zucchini, 2 tablespoons of finely chopped red onion, 1 cup of fresh corn, 1 tablespoon each of finely chopped basil and flat leaf parsley. Toss the salad with the vinaigrette then cover the bowl and set in the fridge for at least 1 hour. This garden salad is a fresh, crunchy addition to a packed lunch any day of the week.