Name: Mixed Green Salad with French Dressing recipe by Runa Ganguly at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: for the French Salad dressing :; 1 large clove garlic; 2/3 cup sunflower, safflower, canola or other light vegetable oil; 1/4 cup white vinegar; 1/4 cup apple cider vinegar; 3 tablespoons honey (more or less, to taste); 1 teaspoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1 teaspoon paprika; 3/4 teaspoon salt, plus additional to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Freshly ground black pepper, to taste; for the green salad:; 1 head romaine lettuce; 1 cucumber, peeled and sliced; 1 small capsicum cored and sliced lengthwise; 100 grams of sweet corn boiled; 2 to 3 plum tomatoes, cored and cut into small wedges; 1 small red onion, sliced thin; Olive oil and red wine vinegar, to taste; Salt to season; crushed black pepper to season

ABOUT Mixed Green Salad with French Dressing RECIPE

A healthy, appetising no-cook Salad, served with freshly home made delicious French salad dressing, is a treat to the eyes and mouth! French dressing is a term originally used for any oil-and-vinegar-based salad dressing.

Ingredients Serving: 4

for the French Salad dressing :
1 large clove garlic
2/3 cup sunflower, safflower, canola or other light vegetable oil
1/4 cup white vinegar
1/4 cup apple cider vinegar
3 tablespoons honey (more or less, to taste)
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon paprika
3/4 teaspoon salt, plus additional to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Freshly ground black pepper, to taste
for the green salad:
1 head romaine lettuce
1 cucumber, peeled and sliced
1 small capsicum cored and sliced lengthwise
100 grams of sweet corn boiled
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to taste
Salt to season
crushed black pepper to season

Instructions

the French dressing procedure:
Place garlic in a blender or small food processor; pulse until minced.
Add canola oil, white vinegar, apple cider vinegar, honey, Worcestershire sauce, Dijon, paprika, salt, garlic powder, onion powder, and black pepper
Purée until well-combined..
Adjust the salt and pepper to taste, if desired, and purée again
Transfer to a sterilised jar or bottle and store in the refrigerator for up to a week.
the green salad steps:
Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl.
Add the cucumber, tomatoes, corn, capsicum and onion
Sprinkle with the oil, vinegar, and salt and pepper
toss all the vegetables to combine.
serve fresh with a dash of fresh salad dressing

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