Light salad in Italian dressing
Votes: 4
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
You can use any salad greens or a mix of them to make this salad; for example, a delicious combination of mung beans, arugula, and chicory is a delicious one. Their natural bitterness is perfectly balanced by sweet tomatoes, carrots, and juicy cucumbers. The highlight of this salad is the Italian dressing made with red wine vinegar, olive oil, garlic, fresh oregano, thyme, and parsley. The dressing is very fragrant and vibrant, with a Mediterranean flair. Drizzle it generously over the vegetables, and serve any leftovers on the side—people will want to add more.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups mixed salad greens (e.g. mung beans, arugula, chicory), washed and dried in a herb dehydrator
- 2 large tomatoes, cut into wedges
- 2 cucumbers, peeled and thinly sliced
- 2 large carrots, peeled and sliced into rounds
- 1/4 cup red wine vinegar
- 2 cloves garlic, lightly crushed and cut into quarters
- 1 teaspoon fresh oregano leaves (3-4 small sprigs)
- 1 teaspoon fresh thyme leaves (3-4 small sprigs)
- 1 teaspoon fresh parsley leaves (3-4 small sprigs)
- 1 teaspoon of salt
- 1/4 tsp ground black pepper
- 3/4 cup extra-virgin olive oil
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Recipes with similar ingredients: salad mix, tomatoes, cucumbers, carrot, wine vinegar, oregano, thyme
Cooking the dish according to the recipe:
- While the blender is running, add vinegar, garlic, oregano, thyme, parsley, salt, and black pepper to the blender bowl one at a time. Then, with the blender running, gradually pour in the olive oil in a thin stream. Season with salt and pepper to taste.
- Gently toss the herbs, tomatoes, cucumbers, and carrots with enough dressing to coat. Serve with the remaining dressing on the side.
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