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
PrintHow To Make a Salad
- Yield: 1/3 cup 1x
Ingredients
Scale
- 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 Comments
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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.
The kung-fu chopping is my favorite part of any meal.
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!
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.
“..but whatever, here I am, and this is my future.”
🙂
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
Sounds great Monet! If you have any left over dressing it will keep in the fridge for a week or more.
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.
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!
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.
His two front legs, just to be clear on how much awesomeness we’re talking about. Crazy little dog.
Your comment gave me a big smile and now I have to go look up that dog pee video. 😀
https://www.youtube.com/watch?v=U-gW2V-09Ac