Quick Tossed Salad

When I say that I love salad, it’s an understatement. When I was in high school I remember being made fun of because I packed salads for lunch in my brown bag. I was often referred to as ‘rabbit’. I could definitely relate to my old pal Bugs Bunny, who was often caught scarfing down a carrot.

As I plan to write my recipe for salad I can’t help but feel conflicted at how to approach this. Part of me just wants to say, IT’S SALAD. Wash and chop up a bunch of beautiful coloured vegetables and toss ’em in a vinaigrette and VOILA! The beauty of the salad is that it is so quick, easy and versatile. It’s hard to fudge up.

My compromise: I will post salad recipes but I warn you that I rarely measure ratios. I am usually too excited to get a big forkful into me. Come to think of it, I am really doing you a HUGE favour. Why? Because quickly you will learn to whip up your own salads from scratch!

So before you take note of the salad ingredients below and go out and buy everything fresh, check your fridge and your pantry. Imagine what flavour combinations you love and try to toss something together.

The trick to tying in all the flavours is the dressing. Check out my post here for a simple method on how to make awesome dressing every time.

Quick Tossed Salad
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
5 minutes
Quick Tossed Salad
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
5 minutes
Ingredients
Salad
Light and Vinaigrette
Servings: people
Instructions
  1. Wash and chop vegetables to desired size.
  2. Place a frying pan over a medium heat burner. Add sunflowers and pumpkin seeds. Periodically stir seeds until golden brown.
  3. For salad dressing mince garlic and basil. Add to a bowl along with other ingredients. Whisk together and pour over your BEAU-TI-FUL salad!
  4. Top with roasted seeds and any other desired fixings.
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