Everything But The Kitchen Sink Salad

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

Here is a recipe for the person who likes salad with lots of “stuff” in it. Pick and choose among our long list of possibilities. Be sure to read Tips on Making Green Salads for a full explanation of preparing salad greens and a discussion of making salad dressing.

Ingredients

Dressing

Steps

1. In a large bowl (the bigger the better, since you have to toss the lettuce in here) mix vinegar, olive oil, mustard, sugar, salt, and pepper. Stir well to combine. Add minced parsley. Mix well and adjust seasonings to taste.
2. About 20 minutes before serving add the 1 to 2 cups of mixed vegetables, etc. (except croutons and sunflower seeds) to the dressing. Toss well and let marinate. When ready to serve, tear the lettuce into bite-size pieces and add to the bowl. Add croutons and/or sunflower seeds, if using. Toss to combine. Divide among salad plates and serve immediately.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.