D'Open Kitchen

COOKING FOR THE SOUL

Italian Garden Salad

Recipe by

Italian salad is quick and easy to make and is very refreshing to serve before your main. Any veggies can go into the salad and a typical Italian salad will have olives in it. You can pretty much customise your own ingredients. Italian salad using a vinaigrette-based dressing to keep it light and appetising and it usually doesn't contain any meat.

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Prep Time 10

Cook Time 5

Course Appetizer

Cuisine Italian

Servings people

Calories 240 kcal

Equipment

Mixing Bowl
Colander

Ingredients

Vegetables

1/2 head Iceberg Lettuce Hand Shredded
1 each Red Onion Thinly Sliced
1/2 punnet Cherry Tomatoes halved
1/2 each Cucumber Julienned
2 tbsp Parmesan Cheese

Vinaigrette

4 tbsp Olive Oil
2 tbsp Red Wine Vinegar
2 tbsp Lemon Juice
1/4 tsp Mixed Herbs Dried
1/2 tsp Salt
1/2 tsp Black Pepper

Instructions

Make the vinaigrette by combining all the ingredients together and whisking thoroughly. Let it sit for about 10mins to rehydrate the dry herbs for more flavour.
Prepare all the vegetables and place into mixing bowl.
Dress the salad and toss, only when closer to serving time, else the vinegar might wilt the vegetables, drain excess liquid.
Toss the salad mix with the vinaigrette before serving and garnish with parmesan cheese.

Notes

Use extra virgin olive oil for more flavour
It would nice to actually have red wine vinegar - but you can substitute with malt or apple cider vinegar

Nutrition

Calories: 240kcal

Keyword salad, vegan, vegetables

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.