Multigreen Salad

If picking out five separate salad greens is too complicated (or expensive), feel free to use a bag of mixed salad greens. Please note that this recipe makes a lot of dressing — more than you’ll need for a single salad. Store leftovers in the refrigerator.

ACTIVE TIME: 20 MINUTES | TOTAL TIME: 20 MINUTES | MAKES 1 CUP DRESSING

Equipment

multigreen salad

Measuring cup
Measuring spoons
Jar with tight-fitting lid or small bowl and whisk or blender or food processor
Large bowl
Tongs or salad servers

Ingredients

3⁄4 cup olive oil
1⁄3 cup vinegar, any kind
1⁄4 teaspoon salt
1⁄8 teaspoon black pepper
6 cups mixed greens, washed and torn into bite sized pieces

Instructions

  1. To make the dressing: Put the oil, vinegar, salt, pepper, and any optional add-ins (below) in the jar and shake. OR put everything in the bowl and whisk. OR put everything except the oil in a blender or food processor and put the top on tightly. Turn the machine on, blend and then slowly add the oil. (This makes the creamiest dressing.)

  2. Put the torn greens into the bowl and drizzle with the salad dressing until lightly coated (you will have extra for more salads). Toss with the tongs or salad servers, and serve right away.

5 Dressing Add-ins

1 teaspoon Dijon mustard
1-2 garlic cloves, peeled and minced
1 teaspoon dried oregano, basil, or thyme
2 tablespoons plain yogurt
2 tablespoons tahini