Garden Salad with Red Wine Dressing
I dig salads and am always trying to liven one up, so I hope you like this one.
I dig salads and am always trying to liven one up, so I hope you like this one.
- broccoli
- sugar snap peas
- 1/2 cup water
- 1 tsp salt
- parmesan cheese
- 3/4 cup extra virgin olive oil
- 1 tbsp dijon mustard
- 1 garden salad
- 1/2 head lettuce chop
- 1/4 head red cabbage
- 4 red radishes sliced
- 4 mushrooms sliced
- green olives
- 2 plum tomatoes sliced
- mozzarella cheese
- 1 dressing
- 2 tbsp balsamic vinegar
- 1 tbsp red wine
- 2 tbsp molasses
- 1 pinch garlic
- 1 black pepper
- Carbohydrate 16.2659787504055 g
- Cholesterol 0 mg
- Fat 41.1659225003051 g
- Fiber 3.2477249578364 g
- Protein 2.88003375033248 g
- Saturated Fat 5.68004475001887 g
- Serving Size 1 1 Serving (262g)
- Sodium 91.1708750863526 mg
- Sugar 13.0182537925691 g
- Trans Fat 1.21874625001377 g
- Calories 435 calories
Step-by-step
- Mix salad in a bowl and dressing ingredients together in a bottle or bowl and enjoy.
Why are my greens wilting before the meal even starts? Moisture remains the primary enemy of raw vegetables, meaning every leaf must be thoroughly dried in a mesh spinner before assembly. Excess water blocks oil-based dressings from clinging to the surfaces, leaving pools of liquid at the bottom of the bowl rather than an even coating.
Emulsifying the dressing requires vigorous whisking to combine three parts extra virgin olive oil with one part acid, securing a stable suspension that coats each vegetable uniformly. Dijon mustard acts as a natural binding agent here, bridging the gap between oil and vinegar so the mixture does not separate on the plate.
Regional variations of this dish frequently appear across upper Midwestern potlucks, where crisp garden vegetables meet sharp cheeses and vinaigrettes designed to cut through rich elements. These summer compositions rely on textural contrast, pairing crunchy sugar snap peas with tender mushrooms.
Storing washed lettuce inside perforated plastic bags lined with paper towels extends crispness for up to four days in the refrigerator. Dress only the portion intended for immediate consumption, keeping remaining greens dry until service.
