Garden Salad with Parmesan and Black Olives
This simple garden salad recipe combines colorful ingredients like salad leaves, onion, black olives, and tomatoes with a Dijon, parmesan, and parsley dressing for a mouthwatering flavor and plenty of texture. The parsley, mustard, and Dijon work nicely together in the extra-virgin olive oil and white wine vinegar dressing and the result is piquant and very tasty. The salad itself is simple to prepare and all you need to do is toss everything together. Make sure the salad ingredients are sliced or chopped up quite small. A good salad should be in bite-size pieces so you only need a fork to enjoy it, not a knife too.
Most garden salad recipes are very healthy and they are attractive too with their riot of colors. If you want to get extra vitamin C from your garden salad, include plenty of cucumber, sprouted beans, and tomatoes.
To make this garden salad more filling you can add some croutons or a protein source like chicken, shrimp, or turkey. Smoked poultry is nice here or you can add some cubes of cheddar. Pick out a sharp cheddar for mouthwatering results. The parmesan in the dressing will be nice with the cheddar cheese in the salad. You could even leave the parmesan out of the dressing and serve the salad with shaved parmesan curls on it instead; that would also be a good serving suggestion. Make this salad your own by adding whatever salad ingredients you fancy.
- ¼ cup white wine vinegar
- ¾ cup extra-virgin olive oil
- 1 ½ teaspoons Dijon mustard
- ¼ cup grated parmesan
- ¼ cup chopped fresh parsley
- ½ head romaine or another type of salad leaf, torn into bite-size pieces
- ½ head iceberg lettuce, torn into bite-size pieces
- ½ finely sliced white onion
- ½ cup pitted black olives
- 2 cups sliced tomatoes
- Salt and black pepper, to taste
- Put the vinegar, extra-virgin olive oil, parsley, mustard and parmesan in a glass jar and seal it tightly.
- Shake well to combine and season with salt and pepper to taste.
- Combine the romaine, lettuce, onion, olives and tomatoes in a big bowl and toss a few times.
- Season with salt and pepper and set to one side.
- Add the dressing to the salad and toss again.
This might look like a very basic garden salad recipe but using two kinds of salad leaves (or more if you like) as well as tomatoes, onion, olives and more means this garden salad recipe really does pack a flavor punch. You can serve this as an appetizer, side dish, or healthy lunch, perhaps with some poached chicken on the side. If you want to liven up the salad you can add some chopped anchovies and shrimp for a seafood touch or some smoked salmon and capers for a different result. Chicken or turkey also goes well and can be tossed with the salad or served on top.
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