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Green Salad

A simple Italian salad
Course Side Dish

Ingredients

  • 10 oz mixed salad greens
  • extra virgin olive oil
  • red wine vinegar
  • salt
  • 1 garlic clove

Instructions

  1. Rinse the salad mix very well. Let dry. I use paper towels or salad spinner to squeeze dry the salad.
  2. Slice the garlic clove in half or smash it and rub the sides of the salad bowl with it thoroughly.
  3. (I toss the remaining clove in the boiling water for the pasta so my husband can eat it later. Garlic is very healthy for you.
  4. Pour olive oil over the salad mix. I just pour it a few times around the bowl about 3 tablespoons. This is completely up to you. My husband likes less, I like more.
  5. Add a little bit of the red wine vinegar. This is optional and you do not have to use it.
  6. Add a dash of kosher salt .
  7. Mix it all very well and make sure to get the salad to rub the sides which will pick up a slight garlic flavor.
  8. Serve and eat it all. Do not use as left overs.

Recipe Notes

Tip #1: If concerned about little bugs in the lettuce, especially if you grow your own, soak the salad in salted water then rinse well. The salt will kill the bugs.

Tip #2: I often put the olive oil and vinegar on the table so people can add extra if they want it to suit their tastes. In some cases, I don't even use the vinegar.

Tip #3: I noticed in Europe many people eat their salads "after" the main dish. I tend to do this myself because the salad helps my stomach digest the food better.