Dressing in the Bowl Supper Salad

“Taken from HGTV and tweaked a bit, this is and easy and versatile salad. New England, Mid Atlantic, Spain, French, Tex/Mex.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 medium red onion, thinly sliced
  • 14 cup balsamic vinegar (or red wine,or your favorite herb vinegar)
  • salt & freshly ground black pepper
  • 2 tablespoons dark mustard
  • 12 cup canned chick-peas (optional) or 12 cup kidney bean, rinsed and drained (optional)
  • 2 tablespoons fresh herbs, your favorite (basil,oregano, thyme, rosemary,etc.)
  • 2 (5 -6 ounce) bags salad greens (approx. 10-12 oz. total)
  • 2 -4 tablespoons extra virgin olive oil

Directions

  1. In a large salad bowl stir together the onion, 3 tablespoons vinegar, some salt and pepper and the mustard. Throw in the beans. Let stand for about 30 minutes while you set the table and prepare for dinner.
  2. When ready to serve, add the herbs and greens along with 2 tablespoons of oil. Toss, taste and adjust seasoning with more oil, vinegar, salt and/or pepper. Enjoy!

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