Cook’s Notes: Pamela Anderson’s How to Cook Without a Book really ramped up my kitchen confidence. She teaches cooking based on formulas and proportions, not recipes.
For a Basic Tossed Salad (per person), I like to use 1.5 to 2 cups of mixed salad greens, 3/4 c to 1 c chopped veggies, 1 oz cheese, and and optional 1 to 1.5 oz nuts. To make this a meal salad, add 2 oz lean protein (like, say, 2 oz of leftover Thanksgiving turkey). Toss the greens with a light salad dressing. A basic proportion to make your own salad dressing is 2 parts oil to 1 part vinegar.
Thanksgiving Salad Formula
Combine the following ingredients per person:
- 1.5 c mixed salad greens
- 1/2 c sliced cucumbers
- 1/3 c drained mandarin oranges
- Handful of grape tomatoes
- Some red onion slivers
- 1.5 T dried cranberries
- 1 oz toasted pumpkin seeds
- 1 oz Gorgonzola or other blue cheese crumbles.
Toss the greens with a vinaigrette dressing.
Other Salad Ideas
Berry Salad for 4: 4 c green leaf lettuce (1 bag mixed prepared greens), 1 small box fresh blackberries, 1/4 c grated Parmesan cheese, and bottled Raspberry Walnut Vinaigrette dressing.
Cranberry Vinaigrette made with maple syrup: Dressing recipe given in Dinner Rice Salad. The lemon flavor comes to the forefront, giving this dressing a bright, citrus taste.
Deluxe Holiday Salad: I haven’t tried it yet, but how can this combination of ingredients be wrong? This fancy tossed salad combines organic mixed baby greens, candied hazelnuts, Stilton cheese, dried cranberries, apple, and a cranberry vinaigrette made from reduced cranberry juice. Link.
Honey-Curry Vinaigrette Dressing: Blend together 1/4 cup (2 oz) olive oil, 1/8 c (1 oz) apple cider vinegar, 1 tsp honey, and 1 tsp mild curry powder. Add salt, black pepper, and more curry powder to taste.