What Is a Garden Salad?
Ingredients Nutrition. 1 (12 ounce) bagiceberg garden salad. 1?4 small red onion, sliced paper-thin. 6 pitted black olives. 6 mild pepperoncini peppers. 1 -2 small roma tomato, sliced. 1?2 cup crouton. Italian dressing (or use a recipe for Olive Garden's House Dressing). Oct 09, · Garden salad is a a type of tossed green salad made with lettuce (usually a blend including mostly iceberg lettuce.) As the name implies it also has garden fresh veggies including carrots, tomatoes, cucumbers and onions. Often garden salads include croutons .
A garden salad, sometimes referred to as a tossed salad, is primarily a mixture of raw vegetables. Two non-vegetable ingredients, which may or may not be included, are croutons and salad dressing.
The dish is garcen cold and gardn eaten before a main course. In some cases, it may be eaten in lieu of how to update pan card details in sbi online entree.
The availability of vegetables can vary from one region to another. This means that the contents of this type of salad may vary. A garden salad is usually considered a basic salad, which means that it does not w exotic ingredients and is generally composed of easy to obtain low cost items. The base, or on, of the garden salad is lettuce. The most popular variety for this dish tends to be iceberg lettuce. There are some people who substitute other items whats in a garden salad as mixed greens.
It is common to find this variation in finer eating establishments. Carrots are normally added to the base. These may be shredded, sliced round, or cut into match sticks. Tomatoes are another common item that may be presented in several ways. Large tomatoes may be sliced, cut into wedges or diced.
Some individuals prefer using cherry tomatoes which may be served whole or cut in half. Cucumbers are generally sliced and included. It is also likely that the salad will include onions. There are a wide variety of onions and the type what to see in corfu island is used can widely vary. These five ingredients usually compose the basic garden salad.
It is important to note, however, that other vegetables may be added, especially in upscale restaurants or in locations where there is a wide variety of fresh vegetables. In these cases, items such as peppers and mushrooms may be included. A garden salad is sometimes referred to as a tossed salad because, in many cases, the ingredients are placed in a large bowl.
Then, they are shaken or otherwise tossed so that the vegetables get mixed up, but this is not always the case. Some people layer the vegetables, especially when garden salads are made individually.
Even if a garden salad is tossed, whether the croutons and salad dressing are applied during that process or after tends to vary. It is most common for each individual to apply salad dressing to their own salad, if they want it. For the best results, all ingredients in a garden salad should be as fresh as possible and the dish should be served cold.
Some people even serve garden salads on chilled plates. Please enter the what time is sunrise in california today code:. Login: Forgot password?
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Last Updated: April 1, References Approved. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. There are 9 references cited in this article, which can be found at the bottom of the page. This article has been viewed , times.
Learn more Garden salads are not only healthy and nutritious but also colorful. They can be made with vegetables straight from your garden, including carrots, cucumbers, and tomatoes. Once you know how to make a basic garden salad, you can alter it and put your own spin on it.
This article will not only show you how to make a basic garden salad and a tasty dressing for it but also give you ideas on how to customize it to suit your tastes. To make a garden salad, cut a head of lettuce into bite-sized pieces. You can use Romaine lettuce or whatever kind of lettuce that you like.
After you've chopped the lettuce, rinse it well by soaking the leaves in a bowl of water and then drying them off. Then, slice a tomato into wedges and slice a red onion, using your fingers to separate the rings.
Cut up a cucumber and a carrot and put all of your veggies into a bowl. Mix in your dressing and enjoy! To learn how to make a salad dressing from scratch, read on! Did this summary help you? Yes No. Log in Social login does not work in incognito and private browsers. Please log in with your username or email to continue.
Method 1 of Cut the leaves off the lettuce. Unless you bought your lettuce already cut into bite-sized pieces, you will need to cut the leaves off the lettuce head. Simply lay the lettuce down on its side and cut the base off where all of the leaves are gathered. Cut the lettuce into smaller pieces. Place a few leaves on top of each other and start chopping the lettuce horizontally. You can also simply tear the lettuce into smaller pieces using your fingers.
If the lettuce you are using has a thick stem in the middle, be sure to cut it out and discard it. Wash and dry the lettuce. Fill a clean sink or bowl with cool water and place the leaves inside.
Gently move the leaves about to dislodge any dirt. Once the lettuce is clean, dry it using a salad spinner, or set the leaves down on a clean towel and pat them dry with another towel. Cut the tomato into wedges.
Place the tomato down on the cutting board with the stem facing you, and cut it in half using a serrated knife. Take one of the halves and place it cut-side-down on the cutting board. Cut it in half again, going from the top of the tomato where the stem is to the bottom. Cut each half into wedges. Start from the domed part of the tomato and cut down towards the middle, where the stem was. Repeat the process for the other half. You can use them whole or cut them in half.
Slice an onion. Use your fingers to gently separate the rings. You can also dice the onion instead. Slice a cucumber. You can peel the cucumber first, or you can leave the skin on. Make sure that the slices are thin. You can also chop the cucumber into cubes. Chop up a carrot. You can chop the carrot up into thin slices, or you can grate it. You can also use whole baby carrots as well. Place all the vegetables into a bowl and toss them together.
Use a pair of salad serving spoons to gently scoop up some salad and drop it back into the bowl. Pick up some more salad and drop it into the bowl. Keep tossing the salad like this until all o the vegetables are evenly dispersed throughout the salad.
Add a salad dressing of your choice. You can use a store-bought, pre-made dressing, or you can make your own from scratch. If you wish to make your own, refer to the section in this article on making basic salad dressing. Pour some dressing into the salad and toss it. You can add as much or as little dressing as you like. In general, the greens should be lightly coated with the dressing, and not drenched so much that the dressing pools at the bottom of the bowl.
Did you make this recipe? Leave a review. Method 2 of Find a glass jar with a tight-fitting lid. You will be mixing your salad dressing in this jar. If you do not have a jar, you can use a glass bottle instead. Avoid using plastic, as that can affect the flavor. Pour all the ingredients into the jar.
You will need 3 tablespoons For a heavier dressing, use extra virgin olive oil. If you want a lighter dressing, use light olive oil instead. You can also use canola, grape seed oil, or vegetable oil instead of olive oil. These will give you a more delicate flavor.
Instead of white wine vinegar, you can also use apple cider vinegar, balsamic vinegar, red wine vinegar, or rice vinegar. Consider adding in some extra flavor. You can customize your salad dressing by adding some fresh herbs, honey or sugar, or garlic. Here are some options for you to choose from:  X Research source For a fresh, herbal touch, add 1—2 tablespoons For a sharper flavor, add 1 finely-mined garlic clove.
You can also use a garlic press instead. For a cheesier option, add 2 tablespoons Add some spice with a pinch of crushed red pepper flakes or 1 teaspoon of dijon mustard. Shake the jar. Close the lid tightly and shake the jar until all of the ingredients are combined.
If any of the dressing has seeped out from beneath the lid, wipe it off with a damp towel. You can use this dressing on your salad and store any leftovers in the refrigerator. Store the dressing properly. If you have any salad dressing left over, close the jar tightly and store it in the refrigerator.
Use it within two to three days.