Mixed Green Salad with Fresh Herb
Vinaigrette
1 head green leaf lettuce
2 cups baby Spinach
1 small bunch fresh Arugula
1 recipe Vinaigrette
10 oz. Can Mandarin Oranges, drained
1 cup crumbled or shredded cheese such as
Gorgonzola or Feta
1 recipe Vinaigrette with Fresh Herbs
(below)
Equipment:
large salad bowl
salad spinner (optional)
Wash and dry salad ingredients. Tear and
place in large salad bowl.
Prepare dressing. Add dressing in small
amounts and toss well. Add oranges and toss gently.
Variations:
Use any variety of greens.
Select cheeses and nuts that complement
the rest of the meal.
Cook’s Tips:
Salad should not be swimming in
dressing. It’s better to add less and decide you need
more.
Drying the greens in a salad spinner
helps the dressing cling to the greens.
ãBarbara
Seelig Brown
Basic Vinaigrette with Fresh Herbs
This vinaigrette can be used as a salad
dressing or as a marinade.
Yield: 3 / 4 – 1 cup dressing
1 / 4 cup vinegar
Pinch fine sea salt
Freshly ground pepper, to taste
1 / 2 – 3 / 4 cup extra virgin olive oil
Fresh herbs such as chives or basil,
chopped
Equipment: wire whisk, medium sized
mixing bowl
Place vinegar, herbs, salt and pepper in
bowl. Start whisking and slowly stream in the olive
oil. Taste after 1 / 2 cup has been added. The amount
of oil required to balance the vinegar will depend on
the vinegar selected.
Variations:
Use different types and flavors of
vinegar
Add 1-2 drops orange oil or orange
extract
Add chopped fresh herbs
Add roasted garlic
Fresh Raspberries
Crushed Cranberries
French Vinaigrette: add 1 teaspoon Dijon
Mustard
Cook’s Tip:
Slowly whisking in the oil allows for a
better emulsion.
ãBarbara
Seelig Brown
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