Recipe: Leafy Green Salad

by Della H. Harris

green side saladYour mother always said to eat all your veggies. What better way than a simple green salad?

A green salad can be the perfect complement to any dish.

A green salad is also like a painter's canvas. You can add as much color as you like or not.

When we say adding color, we're talking bright orange peppers, brilliant red tomatoes, deep purple onions and of course, the soothing green hue of the lettuce.

Get your creative juices and get "crunching!"

Green Side Salad

Prep time: 10 minutes | Total time: 10 minutes | Yield: 6 servings


• 2 cups romaine lettuce, torn into bite-sized pieces
• 1 cup red leaf lettuce
• 1 cup green leaf lettuce
• 2 tablespoons chopped purple onions
• 1/2 red bell pepper, sliced into rings
• 1/2 green bell pepper, sliced in rings
• 12 cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh basil
• 1/4 cup balsamic vinegar
• 2 tablespoons lemon juice
• salt and pepper to taste


In a large bowl, combine the lettuces, green onions, red pepper, green pepper and cherry tomatoes. If you're rushed for time, used bagged spring medley lettuce.

Whisk together the oil, basil, vinegar, lemon juice, salt and pepper. Pour over the salad, toss and serve. Serve leafy green salad with roast chicken.

Cook's Note

Begin with this basic recipe and then customize. Does you family love Tuscan peppers? Add a few Peperoncinis. Do the kids turn up their noses at onions? Serve them on the side. Try adding pine nuts and feta cheese. Only your imagination limits the combinations!

How do you change the salad to fit the occasion. Please share your tips in the comments.

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