Garden salad recipes abound. This one is my favorite and comes from one of my all-time favourite cookbooks -- Looneyspoons, a low-fat Canadian cookbook by Janet and Greta Podleski.This garden salad recipe is special because it mixes many fresh vegetables including a variety of lettuce, radicchio, sprouts, carrot, onion and more together with a tangy vinaigrette dressing and seasoned croutons. It creates a "mouthwatering, colorful salad" that is not packed full of fat like so many salad dressings are. It is a perfect choice for entertaining dinners or for enjoying at home.
On this page you will find the recipe for the garden salad, the recipe for the low-fat vinaigrette dressing and the recipe for low-fat homemade croutons. It's a delicious combination; I hope you enjoy it!
Ingredients:
5 cups shredded or torn lettuce -- your choice, romaine, green leaf or mixed
1 cup chopped radicchio
1 cup alfalfa sprouts
1 cup grated carrot
1 small red onion sliced thinly into rings
8 cherry tomatoes cut into halves
24 thin slices of English cucumber (no need to peel it)
1 cup of Seasoned Croutons (recipe follows)
Tangy Vinaigrette Dressing (recipe follows)
If you have your ingredients assembled as discussed in the ingredient list, you have already done most of the work. The Looneyspoons cookbook recommends dividing the ingredients evenly onto four serving plates, drizzling the salad dressing over the salads and serving immediately.
Since I usually make this salad for dinners with friends, I usually prepare the ingredients and mix the lettuce, radicchio, sprouts, carrots and onions together in my serving bowl. Then I put the cherry tomatoes and the cucumber slices in a second small container and the croutons in a third. When it is time to eat the salad, I throw everything into thebowl, add the dressing and mix.
This salad really is delicious. The recipe always wins rave reviews.
Serves 4 people.
5 cups shredded or torn lettuce -- your choice, romaine, green leaf or mixed
1 cup chopped radicchio
1 cup alfalfa sprouts
1 cup grated carrot
1 small red onion sliced thinly into rings
8 cherry tomatoes cut into halves
24 thin slices of English cucumber (no need to peel it)
1 cup of Seasoned Croutons (recipe follows)
Tangy Vinaigrette Dressing (recipe follows)
If you have your ingredients assembled as discussed in the ingredient list, you have already done most of the work. The Looneyspoons cookbook recommends dividing the ingredients evenly onto four serving plates, drizzling the salad dressing over the salads and serving immediately.
Since I usually make this salad for dinners with friends, I usually prepare the ingredients and mix the lettuce, radicchio, sprouts, carrots and onions together in my serving bowl. Then I put the cherry tomatoes and the cucumber slices in a second small container and the croutons in a third. When it is time to eat the salad, I throw everything into thebowl, add the dressing and mix.
This salad really is delicious. The recipe always wins rave reviews.
Serves 4 people.
3 tablespoons of red wine vinegar
3 tablespoons of apple juice
2 teaspoons of olive oil
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon of dijon mustard
1/2 teaspoon of oregano (dried)
1/8 teaspoon of black pepper
Mix them all together in a bowl or salad dressing shaker
and serve at room temperature.Seasoned Croutons Recipe:
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Parmesan cheese
3 cups cubed fresh bread
Olive-oil flavored cooking spray
Mix the dry ingredients well and then put them into a large plastic freezer bag. Spray the bread cubes lightly with the cooking spray, put the cubes into the bag and shake. Put the bread cubes on a baking sheet and bake until croutons are crisp and golden or about 10 to 15 minutes. Different breads, of course, will take different times.
Store them in a container for up to 1 week...or eat them right away!
Makes 3 cups.
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