All The Greens Tossed Salad Recipe

Ingredients for All The Greens Tossed Salad

• Endive
• Iceberg Lettuce
• Spinach
• Romaine Lettuce
• Kirby Cucumbers
• Green Onion
• 1 cup frozen peas
• Alfalfa Sprout
• 15 green olives, halved
• Italian Parsley
• Olive Oil
• Red Wine Vinegar
• ½ teaspoon salt
• Cracked Pepper
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• Garlic Clove

How to Make All The Greens Tossed Salad

1. Wash and dry a large salad bowl. Rub the inside with 1 clove of minced garlic.
2. Wash and thoroughly dry 5 oz of mixed greens (e.g., spinach, romaine, arugula). Place in the prepared bowl.
3. Wash and prepare 1 medium cucumber (diced), ½ medium red onion (thinly sliced), 1 cup alfalfa sprouts, and ¼ cup chopped fresh parsley.
4. Defrost 1 cup frozen peas and pat dry.
5. Add the diced cucumber, sliced red onion, peas, and chopped parsley to the bowl of greens.
6. Toss gently to combine.
7. Top with alfalfa sprouts and 15 green olives (halved).
8. In a small bowl, whisk together the dressing ingredients: ¼ cup olive oil, 2 tablespoons red wine vinegar, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon sugar, and 1 teaspoon dried oregano.
9. Pour the dressing over the salad just before serving and toss gently.
10. Serve immediately with a loaf of warm Italian bread.
11. Elevate this salad into a chef salad by adding 4 oz of mild provolone cheese (cubed) and your choice of cooked protein such as 4 oz diced chicken or shrimp.