How To Make a Salad – Homemade Vinaigrette Recipe
As much as I love bacon and cheese and fried stuff, there comes a time when I have just got to have some vegetables before I develop an electrolyte imbalance, my eye balls shrivel up, I go blind; my liver congeals into a solid mass of cholesterol and pork rinds and completely halts all enzymatic activity; I grow pale, yellow, weak, begin to hallucinate and throw myself off the 360 bridge.
It is at that point that my salad-making abilities really shine! Cool, crisp, chilled and so-so-so lightly dressed — barely covered — in a negligee of a citrus vinaigrette. Almost nude. Just enough clothes to tempt. Oh salad, you makin’ me horny.
How to Make a Salad
How to Make a Salad – Vinaigrette Recipe
How To Make a Salad
- Yield: 1/3 cup
Ingredients
- Vinaigrette:
- 1/4 cup fresh orange juice
- 1 clove garlic, finely minced
- 2 teaspoons oil (olive oil, walnut or other nut oils, or mild oil like canola)
- 2 teaspoons cider vinegar (or another kind)
- 1 teaspoon mustard
- 1/4 teaspoon each salt and pepper
- Salad:
- 6 cups washed and chilled lettuce, spinach, or arugula
- 1 jicama, peeled and sliced
- 1 large mango, peeled and cubed
- 1 bunch radishes, stemmed and halved
- 1/2 cup fresh herbs (cilantro, dill, basil or mint)
- Chilled and sliced vegetables and fruits
Instructions
- Make the vinaigrette: Put everything into a jar and shake it hard until everything is mixed completely. The mustard helps the emulsification.
- Pour over any kind of salad stuff you like: lettuces, spinaches, carrots, beets, cucumbers, bell peppers, steamed and chilled green beans, jicama, mango, radishes, apples, celery, pears.
- Put some walnuts or pecans on your salad.
- Leftover dressing will keep in the refrigerator for two weeks or more.
Eat it and feel healthy enough to justify another week-long Buffalo wing binge.
13 responses to “How To Make a Salad – Homemade Vinaigrette Recipe”
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Let’s see. I’ll have the . . . wistful food-blogger introspection, jaunty sailor dress, questionable child-rearing advice, wacky kung-fu chopping interludes and a salad to go please.
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The kung-fu chopping is my favorite part of any meal.
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I know I’ll sound like a total renob, but I’m going to ask anyway.
I’m not familiar with jicama. It looks like a cross between a potato and a water chestnut. Can you discribe the taste and/or texture? Thanks!
Love the show!
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Water chestnut is a good comparison for the texture. Or a crisp apple. Flavor-wise, it is mild and slightly sweet, reminiscent of a pear or apple. It’s also called yam bean I think and you might be able to find it in an Asian grocery store if your regular store doesn’t carry it.
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“..but whatever, here I am, and this is my future.”
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Ahhh….I have been craving a fresh, crisp salad, and this vinaigrette recipe seems perfect to drizzle over a bed of greens. I look forward to whipping up a batch tonight
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Sounds great Monet! If you have any left over dressing it will keep in the fridge for a week or more.
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Ah…that salad is a little to intense for me.
What about a chicken Cesar Salad? Sure would like to see how Hilah would make one. Especially with home made Cesar sauce. I know its a simple salad, but I am sure Hilah could make it more interesting than the average Cesar salad.
Greek Salads are good too.
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Haha! It’s a good salad, I swear! This is such an early episode; it’s kind of embarrassing.
I love Greek salads and Caesar. I have a really good Greek salad dressing recipe I need to share. Thanks, Jason!
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Love the old shows– The new kitchen is very fancy and nice, but I super love your old one. I understand the necessity of an upgrade, but the old one will always have a place in my internet heart. Right next to all of the kittens and that dog who pees while walking around on two legs.
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His two front legs, just to be clear on how much awesomeness we’re talking about. Crazy little dog.
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Your comment gave me a big smile and now I have to go look up that dog pee video.
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