Garden Salad Bowl Recipe
Ingredients
| Boston Lettuce- 1 medium, head, washed and drained | ||
| Young Spinach- 1/2 lb., stems removed | ||
| Chicory- 1/2 small, head, | ||
| Cucumber | 1 Small, sliced | |
| Radishes | 4 Medium, sliced | |
| Italian dressing | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
Directions
MAKING
1) Core the lettuce; break the leaves in bite-size pieces.
2) Tear the spinach leave in bite size pieces.
3) Break chicory to measure 2 cups.
4) In a bowl place together lettuce, spinach, chicory, cucumber and radishes.
5) Cover bowl; refrigerate until serving time.
FINALIZING
6) In a jar, place together dressing and lemon juice.
7) Put a tightly fitting lid and shake well to mix. Refrigerate.
8) Just before serving, shake dressing well; pour over salad.
9) Toss until greens are well coated.
SERVING
10) Pile the salad in the serving plate and serve cold.
1) Core the lettuce; break the leaves in bite-size pieces.
2) Tear the spinach leave in bite size pieces.
3) Break chicory to measure 2 cups.
4) In a bowl place together lettuce, spinach, chicory, cucumber and radishes.
5) Cover bowl; refrigerate until serving time.
FINALIZING
6) In a jar, place together dressing and lemon juice.
7) Put a tightly fitting lid and shake well to mix. Refrigerate.
8) Just before serving, shake dressing well; pour over salad.
9) Toss until greens are well coated.
SERVING
10) Pile the salad in the serving plate and serve cold.
Chef
