As I am cooking my way through the “Salads” category this month, I thought why not go back to the basics. Today I am preparing a green salad just as Betty Crocker suggests. Although she states, “There can always be a salad”, meaning just by glancing in your refrigerator, cupboard, or garden, will convince you that you will always have the available ingredients. Of course she is very considerate and gives the housewife a general plan on how to use what you happen to have on hand.
For this salad though, I took the amounts suggested for 3 people and used only the ingredients mentioned in the Amounts for Green Salads section, found on page 339 of the Betty Crocker Picture Cookbook.
Since I am trying to stay true to the recipes for this challenge, I used romaine and a little spinach. Those were on the list of “A Variety of Salad Greens gives interest to salads” list, found on page 337.
Before I show you my result, can I just add, I thought it was interesting that onion was not mentioned in the vegetable amounts for green salads and have never added celery before either. I am learning so much this month, even the proper way to wash and prepare lettuce, add the dressing and so much more. Yes, I did say we will be discussing salad etiquette and don’t worry, we will as manners and etiquette are a favorite subject of mine. Okay… I know, I can get chatty when I talk about something I enjoy.
Here is my very basic, Green Salad.
I chose to make French dressing to go on it and I will happily be sharing that adventure with you next week!
Funny thing, I can’t find my salad tongs anywhere!
I’m curious… Do you put onion in your green salad? Or celery for that matter?