Name: Simple Green Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 8 cups mixed greens (seasonal, preferably organic); 3/4 cup gorgonzola cheese (blue cheese or stilton will also work ); 1 cup walnuts (pecans, slivered almonds or pepitas also work); 1/4 cup olive oil (canola, vegetable, or avocado also work ); 4 tbsp vinegar; 1 tbsp dijon mustard; 1 tsp sugar (organic cane preferably or maple syrup)

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Organic mixed greens with walnuts, apples, and cheese shine with a light vinaigrette.

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Simple Green Salad

Organic mixed greens with a just the right combination of crunch and musky cheese.

Tiempo de preparación20 min

Active Time0 min

Tiempo total20 min

CLASSIC INGREDIENT COURSE: Salad

CLASSIC INGREDIENT CUISINE: American, Global

DIET: Diabetic, Halal, Heart Friendly, Low Calorie, Low Salt, Vegetarian

PRICE LEVEL: Average, Budget Friendly

SKILL LEVEL: Beginner, Confident Cook, No Experience, Some Experience

SEASON: Fall, Spring, Summer, Winter

ALLERGY: Gluten-free, Shell Fish-free, Soy-free

OCCASION: Barbecue, Birthdays, Dinner for Two, Dinner Party, Family Meal, Kid Friendly, Luncheon, Pot Luck

SIMPLE FACTOR: 7 Ingredients or less

PLANT-BASED COURSE: Brunch, Dinner, Dressings & Marinades, Gouter, Lunch, Party Food, Salads, Side Dishes

PLANT-BASED CUISINE: American, Comfort-Food, Global

Yield:

Calorías: 203.74kcal

Cost: $$

Equipment

Large metal bowl
Salad spinner
Knife
Cutting Board
Salad servers

Materials

8 cups mixed greens seasonal, preferably organic
¾ cup gorgonzola cheese blue cheese or stilton will also work
1 cup walnuts pecans, slivered almonds or pepitas also work
¼ cup olive oil canola, vegetable, or avocado also work
4 tbsp vinegar
1 tbsp dijon mustard
1 tsp sugar organic cane preferably or maple syrup

Elaboración paso a paso

If not already pre-washed, wash your greens thoroughly and spin the water off or use a paper towel to blot excess moisture
Cut the salad leafs if large into bit-sized pieces and add to a large enough bowl to toss
Chop some of your nuts into smaller pieces and toast in a dry pan, careful not to burn then remove and transfer to a room temp or cold plate/bowl.
Separate the cheese crumbles if needed and make sure they are not too large.
Slice your onion in half horizontally then slice one half again through the root. Thin-slice the two quarters of the onion.
In a small bowl, combine salt, vinegar, dijon, sugar, and salt and pepper to taste
Combine the rest of the salad ingredients in the bowl with the leave, but reserve enough cheese and nuts for garnish.
When ready to serve, lightly dress and gently toss the salad. Then, garnish with reserved cheese, nuts and any other added ingredients you wish.

Notas

Sliced grapes, dried cranberries, segmented oranges or canned tangerines work well for sweetness and color.

Nutrition