Basic but Delicious Garden Salad

One of my favorite salads to make could not be any easier.  Just toss  these ingredients:

• lettuce of your choice (romaine, mixed baby greens, baby spinach, red leaf lettuce, etc.)
• whatever veggies you have on hand (tomatoes, bell peppers, cucumbers, thinly sliced or chopped fresh summer squash, mushrooms, chopped green onions or thinly sliced red onions, etc.)
• fresh herbs (I love basil, parsley, and chives -- but any could work and will give you different variety for your salads)
• olives of choice (kalamata, black, green, etc.)
• opt.:  cheese of choice (feta, parmasiano reggiano, etc.)
• opt. (to turn into a meal on its own):  beans (kidney, garbanzo, black, etc.) or meat
• a drizzle of good extra virgin olive oil and good/fresh balsamic vinegar
• salt and pepper to taste (I like to use Himlayan sea salt and coarse ground black pepper -- I also sometimes add Costco's organic no salt seasoning)

Voila!  Dinner is done lickety split, oh so healthy, and delicious (it's the fresh herbs that really make the salad).

Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette

Prep Time: 10 minutes

Yield: 4 servings 

2 c arugula leaves, washed and trimmed

2 hearts romaine lettuce (or lettuce of choice), coarsely chopped

1 c walnut halves, lightly toasted

3 Tbsp balsamic vinegar

1/2 c extra-virgin olive oil

1/2 tsp salt

1 tsp coarse black pepper

6 oz, (1 cup) blue cheese crumbles  

Chill salad plates when you begin preparing your entree.

When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.   

Recipe by Rachael Ray

Gourmet Green Salad with Citrus Dressing

Serves 4-6

1 clove garlic, pressed

3 Tbsp olive oil

2 lemons, juiced

5 Tbsp champagne or white wine vinegar

2 Tbsp honey

1/2 Tbsp prepared mustard

1 (16 oz) mixed baby greens (or any lettuce of choice)

2 red apples, cored and roughly diced

1 carrot, thinly sliced/julienned or shaved with vegetable peeler

1/2 c walnuts, chopped

Stir together garlic, olive oil, lemon juice, vinegar, honey and prepared mustard. Chill for at least one hour.

Toss together greens, apples and carrots. Drizzle with dressing and toss.

Sprinkle on walnuts and serve.

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