Sunday, June 30, 2013

Fresh Mixed Salad with Homemade Italian Dressing

When making sandwiches or spaghetti, I will usually serve them with fresh fruits or salad so there is a balance of greens and carbo.

This is a really quick salad that can be ready in no time, you can just pre-cut them, keep in the fridge and pour the dressing only right before meal time.

I whipped up this simple Italian salad dressing after studying several food labels at the supermarket. I have not buy store-made salad dressing for a long while, since it only takes me 5 minutes to make this dressing. :)

You may replace the vegetables suggested below depending on your preference, however the lettuce leaves shall remain. My duo enjoyed chewing the lettuce and carrots, but both rejected the bell peppers and cherry tomatoes. At least it's a 50% success.. *wink*

Preparation Time: 5-8 minutes
Cooking Time: Not required
Serving for: 4 person

12 or more cherry tomatoes, halved

1/2 bell pepper, cut into strips
1 lettuce, cut into strips of about 2cm each
1/2 medium carrot, thinly sliced using a grater
3  cucumber, cut into oval slices
1 table spoon of grated cheddar or Parmesan cheese

Homemade French Salad Dressing
1/2 lemon, juiced
1 teaspoon of vinegar
1 table spoon of olive oil
1 clove garlic, finely chopped
1 thumb size celery,finely chopped (optional)
A dash of rosemary or basil, dried or fresh

Step-by-Step Guides:
1. Wash all vegetables thoroughly, peel and grate / slice according. 

2. Arrange all leaves in a salad serving plate.

3. To make the dressing, just mix everything together, shake or stir to mix well. 

4. Pour the salad dressing onto the leaves when ready to serve, toss roughly and add some grated cheddar cheese on top to taste. 

See, It's really just that simple, it makes a good entree dish when you have a gathering too.

Fresh salad served with the homemade focaccia sandwich.

Useful Tips..
• I usually soak the vegetables with salt for a few minutes before cutting to wash away potential pesticide  residues.

• I like to keep the salad in fridge for about 30 min before serving, chewing on crunchy cool leaves on a warm afternoon is rather refreshing.

• Top up with some smoked hams , salami or crunchy bacon bits to make this a richer serving.

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