Everyday Green Salad

Everyday Green Salad
Print Recipe
6 servings Ensalada de todos los dí­as
Ingredients
  • 1 head butter lettuce or red leaf lettuce
  • 1/3 cup white distilled vinegar
  • 1/3 cup vegetable oil
  • 1/3 cup olive oil
  • 1/2 teaspoon dijon mustard
  • 1 garlic clove minced
  • 1/3 cup red onion thinly sliced
  • 1 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1/2 teaspoon granulated sugar or to taste
  • 4 carrots or 3/4 lb, peeled, thinly sliced
  • 1 large cucumber or 3/4 lb, peeled, seeded, sliced
  • 2 ripe tomatoes or 3/4 lb, quartered, seeded, sliced
  • 1 large ripe Mexican avocado halved, pitted, sliced
To Prepare
  • In a plastic container that has a lid, add the vinegar, vegetable and olive oils, Dijon mustard, garlic, onion, salt, black pepper and sugar. Cover the container with a lid and shake for 10 seconds until the vinaigrette is well emulsified. Alternatively, you can also whisk with a fork in a bowl.
  • Place the lettuce, carrots, cucumber and tomato in a large salad bowl. Pour a generous amount of the vinaigrette on top and toss. The salad should be coated with the vinaigrette but not swimming in it.
  • Top with avocado slices, drizzle a bit more vinaigrette on top of and serve.
Ingredients
  • 1 head butter lettuce or red leaf lettuce
  • 1/3 cup white distilled vinegar
  • 1/3 cup vegetable oil
  • 1/3 cup olive oil
  • 1/2 teaspoon dijon mustard
  • 1 garlic clove minced
  • 1/3 cup red onion thinly sliced
  • 1 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1/2 teaspoon granulated sugar or to taste
  • 4 carrots or 3/4 lb, peeled, thinly sliced
  • 1 large cucumber or 3/4 lb, peeled, seeded, sliced
  • 2 ripe tomatoes or 3/4 lb, quartered, seeded, sliced
  • 1 large ripe Mexican avocado halved, pitted, sliced
To Prepare
  • In a plastic container that has a lid, add the vinegar, vegetable and olive oils, Dijon mustard, garlic, onion, salt, black pepper and sugar. Cover the container with a lid and shake for 10 seconds until the vinaigrette is well emulsified. Alternatively, you can also whisk with a fork in a bowl.
  • Place the lettuce, carrots, cucumber and tomato in a large salad bowl. Pour a generous amount of the vinaigrette on top and toss. The salad should be coated with the vinaigrette but not swimming in it.
  • Top with avocado slices, drizzle a bit more vinaigrette on top of and serve.

4 comments on “Everyday Green Salad

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  1. Excellent vinegrette dressing, love, love love it and so easy. My husband can’t enough of it. Thanks, Pati. Also made the beans and salad with shrimp. Divine. I’m onto more of your recipes, for sure.