Tossed Green Salad

Name: Tossed Green Salad
Total time: 10 min
Ingredients: 6 to 8 cups torn greens, one type or an assortment; 1/3 cup olive oil, or more as needed; 2 tablespoons wine vinegar, balsamic vinegar, or sherry vinegar, or more as needed; Salt and freshly ground black pepper

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Makes 4 servings 1x

Time 10 minutes

Units Scale

Ingredients

6 to 8 cups torn greens, one type or an assortment
1/3 cup olive oil, or more as needed
2 tablespoons wine vinegar, balsamic vinegar, or sherry vinegar, or more as needed
Salt and freshly ground black pepper

Instructions

Put the greens in a large bowl. Pour the oil and vinegar over them and sprinkle with pinch of salt and a grinding of pepper.
Toss the greens quickly and lightly; taste and adjust the seasoning and serve right away.

—Recipe from How to Cook Everything: The Basics

Recipe variations

Tossed Green Salad with Asian Flavors: Instead of the olive oil, use vegetable or peanut oil; substitute rice vinegar or lemon or lime juice for the wine vinegar. (A few drops each of sesame oil and soy sauce are nice touches if you’ve got ’em.)

Tossed Salad with Fruit Cheese, and Nuts: Add 1 or 2 pieces sliced fruit (like apples), 1/2 cup grated or crumbled cheese (like Parmesan or blue), and 1/2 cup toasted nuts (like walnuts or almonds).

Tossed Greek Salad: Use romaine for the lettuce if you like and add 1 small sliced cucumber, 1/3 cup crumbled feta cheese, 1/4 cup pitted and chopped black olives, and 1/2 cup fresh mint leaves.