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Pour all Salad Dressing ingredients ina clean jar and shake vigorously.
Salad dressing is now ready to be used.
Salad
Toss all salad ingredients in a large salad bowl
Drizzle salad dressing and mix well with spoons.
Salad is ready to be served.
Notes
Washing Salad Leaves
If you buy salad leaves in a bag, look for the label saying if it’s washed or not. If buying open salad, it’s always a good idea to give it a quick rinse under cold water. Shake out the water as much as possible or use a salad spinner to drive all the water out. If you are going to keep this in the fridge for a couple of days, dry the leaves with a clean cloth or paper towels. Reduced moisture prolongs the salad's life and keeps it from wilting too quickly.
Prepping Vegetables
Chopping vegetables comes down to personal preference. I have prepared the vegetables as followsCucumbers, Zucchini (if using) - Prep cucumbers, and zucchinis in bite-sized cubes or slices.Beetroots and Carrots: I have julienned, grated, or cut into thin sticks. If you are like me, you would appreciate the reduction in loud crunching chewing noises around you. Grating tougher vegetables is always a good idea for this reason.Onions: Use red salad onions for salads, as they are sweeter and milder than the other varieties. You can also use pickled onions or shallots for this.Olives: I have used bottled, pitted Kalamatta Olives. You can also pick some from your local deli.
Toppings
Alternatives To Nuts: To make this salad nut-free, substitute them with seeds like sunflower, papaya, chia, etc.
Adding proteins to a salad:
Vegan Protein Additions To Your Salad: Tofu, edamame, tempeh, lentils, soy nuggets, and beans.Vegetarian Protein Additions To A Salad: Paneer, cottage cheese, ricotta, feta, and other cheesesAnimal Based Proteins: Boiled eggs, deli chicken, and other cooked meats.