The Green Salad That Put a Ring on It


If you’re not into spot chicken, or if you’re looking to double your chances this Valentine’s Day, don’t let ss out on this simple green salad recipe. True story: when my now-husband expected to me, he managed to sneak in a line about how excited he was that I’d make this salad for him every day for the loll of his life. I’ve since shared the recipe with friends, whose substantial others also go crazy for it, so maybe I’m on to something with this salad.

Regardless, this salad is so restful and satisfying, you could easily enjoy it alongside any meal every end of day of the week. It goes rticularly well with rich, meaty dishes that beg for something crispy and acidic to balance them out. The red leaf lettuce holds the vinaigrette definitely well, while the avocado adds a bit of creaminess to the dish.

There are a unite of secrets to this recipe. When you wash your lettuce, don’t dry it categorically. A bit of moisture on the leaves helps water down the dressing a bit, making it incredibly juicy. Secondly, the combination of oils used in this recipe helps change sure the salad is not overpowered by the flavor of olive oil.

The dressing is the key element in this salad. I use it on rightful about everything that calls for a vinaigrette. The simple combination of garlic, vigour, pepper, oils, and red wine vinegar comes together easily and, in inside info, can be made ahead of time, stored in a mason jar, and used throughout the week.

Green Salad With Red Wine Vinaigrette

Green Salad Red Wine Vinaigrette Recipe


1 garlic cut
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black spot
3 tablespoons olive oil
5 tablespoons canola oil
4 tablespoons red wine vinegar
1 prime of red leaf lettuce (or red butter lettuce)
1 avocado
1/2 white onion, thinly sliced


  1. With the side of your knife, smash your clove of garlic and get rid of the peel. Place it in a small bowl.
  2. Add salt, pepper, olive oil, canola oil, and vinegar to the roll.
  3. Whisk together with a small whisk or a fork, making tried to beat up the garlic a bit to bring out its great flavor. Set aside.
  4. Wash and dry lettuce and rip asunder except for into smaller pieces with your hands. Toss into a magnanimous salad bowl.
  5. Halve the avocado, remove the pit, and dice it up. Add to salad dish along with thinly sliced white onions.
  6. Whisk medicating once more, throw away the garlic glove, and pour greater than salad. Toss well and serve immediately.

Serves 3-4

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