My husband, Gary loves a big salad anytime of the day or night. My Crunchy Green Salad with Tangy Homemade Dressing is one of his favorites. He likes to load it up with lots of lettuce, cucumbers and fresh Jersey tomatoes and any other type of vegetables that we have in the refrigerator. If Jersey tomatoes are out of season, he’s fine with store bought Roma tomatoes. His favorite salad dressing came from his mom which I have adapted here. The main topping his mom used on this salad was Gorgonzola cheese. It goes well with the tangy dressing. Apparently, no salad is complete without the cheese. I like to make up this dressing and keep it in a glass carafe in the refrigerator for easy access. I also like to chop up the vegetables and the salad greens ahead of time and keep them in the refrigerator. They keep for several days in a large, covered plastic bowl. So anytime you are ready for a quick salad they are ready to go.
Ingredients
Instructions
- Tear up lettuce and place in large plastic container with lid. Slice up cucumbers and red onion add to lettuce. Chop up tomato and add to container. Using your hands or tongs toss ingredients together. Keep covered in refrigerator until serving time.
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Make salad dressing by pouring oil, vinegar, dry mustard, sugar and ketchup into glass carafe or mixing bowl. Place lid on carafe snugly and shake dressing until mixed or use whisk to mix in bowl. Pour dressing over salad at mealtime right before serving. Garnish salad with radishes, green onions and Gorgonzola cheese and serve chilled.
Sounds delicious. Buying ingredients on next shopping trip.