This easy, fast, nutritious, and ridiculously easy toss salad goes nicely with practically any entrée or may be eaten on its own. Using the vegetables and dressing of your choice makes it simple to personalize the dish to your preferences.
Simple Salad to Be Tossed
My opinion is that there is nothing simpler or more traditional than a green salad that has been tossed. Because it can be prepared in a short amount of time and does not contain any unhealthy ingredients, it makes for an excellent side dish that I can serve with virtually any dinner. You are free to use any dressing you choose, be it something as basic as olive oil and vinegar or something more complex like my Greek dressing, which also contains red wine vinegar.
I believe that selecting ingredients that are as fresh as they can possibly be is the most important step in making a delicious salad because it does make a difference. In addition, if you’ve never used a salad spinner before, you have no idea what you’re missing out on. In most cases, all that is required of me is to wash the lettuce, rip it into manageable pieces, and then set it in the spinner. It will essentially remove a significant amount of the water from the washing process, and after that, all you need to do is put it in the refrigerator. The lettuce you eat the next day will have the crispiest texture you’ve ever experienced. Because lettuce maintains its freshness for several days after being cut, you could, if you so desired, eat salad every day this week.
The Components That You Will Require
When I make a salad, I prefer to use a few distinct kinds of lettuce. Both iceberg and romaine, but butter lettuce, which is my personal favorite, is what I’ve used the most often in this recipe.
I utilized some of the more common vegetables. I used a tiny carrot and chopped it into matchstick-sized pieces. The English cucumber, cherry tomatoes, a few radishes, and some red onion are some of the additional vegetables that I have utilized here. Feel free to add more vegetables; this salad is great for using up the vegetables that have been sitting in the crisper drawer of your refrigerator.
Although it is not required, I really enjoy having a little bit of shredded cheese in there for some extra protein.
How to Make a Salad That Is Tossed
Put all of the salad’s components into the bowl.
Put all of the vegetables on separate plates, add the shredded cheese (if you’re using it), and then toss everything together.
Complete and then serve:
Sprinkle some additional grated cheese on top of the salad, along with chopped nuts or your preferred fresh herbs, if you like. After pouring your preferred salad dressing over the top, giving the salad one more spin, and then serving it up,
Store leftover salad separate from dressing if you’re saving for later use. If you don’t add any dressing to the salad, it can stay fresh in the refrigerator for about a week. The leftover dressing can be kept in the refrigerator for three to four days.
A salad spinner container is an excellent choice for use when storing just the lettuce by itself. Alternately, you might keep your salad in a plastic container that seals well and is airtight and line it with paper towel. Both the paper towel, which will soak up any excess liquid, and the airtight container will prevent the salad from becoming limp.