IE 11 is not supported. For an optimal experience visit our site on another browser.

Chopped green salad with herb dressing

Servings:
Makes 6 servings
RATE THIS RECIPE
(0)

Ingredients

For salad:
  • 4 cup torn spinach and/or romaine
  • 1 cup small cucumber, seeded, if desired
  • 3 ounce broccoli florets, blanched and shocked*( 1 cup)
  • 3 ounce tender fresh green beans, blanched and shocked*( 1 1/2 cups)
  • 3/4 cup frozen edamame, thawed
  • 1 1/2 cup halved green grapes
  • 1 cup recipe fresh herb dressing
For dressing:
  • 4 cup torn spinach and/or romaine
  • 1 cup small cucumber, seeded, if desired
  • 3 ounce broccoli florets, blanched and shocked*( 1 cup)
  • 3 ounce tender fresh green beans, blanched and shocked*( 1 1/2 cups)
  • 3/4 cup frozen edamame, thawed
  • 1 1/2 cup halved green grapes
  • 1 cup recipe fresh herb dressing
  • 1 cup orange juice
  • 1/3 cup olive oil
  • 1 tablespoon cider vinegar
  • 2 tablespoon snipped fresh italian parsley, basil, or thyme
  • 2 teaspoon yellow mustard
  • 1/8 teaspoon ground black pepper

Preparation

Baking Directions:

For dressing:In a screw-top jar combine orange juice, olive oil, vinegar, herb, mustard and pepper.

Cover and shake well.

Serve immediately or cover and refrigerate up to 3 days.

Stir or shake well before using.

Raspberry vinaigrette: Prepare as above, except substitute raspberry vinegar, and add 1/4 cup mashed fresh raspberries.

For salad:On a large cutting board, cut lettuce and cucumber into bite-size pieces.

Add to a large salad bowl.

Add broccoli, beans, edamame, and grapes.

Toss gently to mix.

Drizzle about 1/3 recipe fresh herb dressing over vegetables.

Toss gently to coat mixture with dressing.

Serve in small tumblers or cups with lemon wedges, if desired.

Pass remaining dressing, if desired.

Teaching Notes: Before chopping lettuce, wash lettuce and remove excess water from leaves by patting dry with paper towels.

Salad dressing clings better to dry lettuce.

Tips:

Shocking vegetables: Bring a saucepan half filled with water to a boil.

Carefully add vegetables and cook 3 minutes (do not wait for water to return to boil to start timing).

Drain in colander and immediately add to a bowl of ice water to halt cooking.

Drain well before using.

Before chopping lettuce, wash lettuce and remove excess water from leaves by patting dry with paper towels.

Salad dressing clings better to dry lettuce.