Red, white, and green salad
Red, white, and green salad

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, red, white, and green salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Red, white, and green salad is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Red, white, and green salad is something that I’ve loved my whole life. They are nice and they look fantastic.

Directions In a large bowl, combine potatoes, tomatoes, beans. In a small bowl, combine oil, vinegar, salt and pepper. Pour dressing over vegetables; toss to coat. Continue to process while adding olive oil.

To begin with this particular recipe, we must first prepare a few components. You can have red, white, and green salad using 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Red, white, and green salad:
  1. Make ready vinaigrette
  2. Get 2 tbsp balsamic vinegar
  3. Make ready 1 tbsp olive oil
  4. Prepare 1 tsp fresh minced garlic
  5. Take pinch of salt
  6. Take pinch of pepper
  7. Prepare salad
  8. Prepare 1 cup halved cherry tomatoes
  9. Take 1 cup sliced cucumber
  10. Prepare 1/2 cup halved cocktail bocconcini
  11. Take 1 tsp fresh chopped basil

Mix mayonnaise, sour cream, vinegar, sugar, salt and pepper; pour over salad and toss gently to coat vegetables. Break off tops of cauliflower and broccoli. Chop stems; steam or microwave tops and stems until crisp-tender. Lay the greens on the plate.

Instructions to make Red, white, and green salad:
  1. Whisk together olive oil, vinegar, garlic, salt, and pepper.
  2. Combine tomatoes, cucumber, bocconcini, and chopped basil.
  3. Gently toss with vinaigrette and serve.

Chop stems; steam or microwave tops and stems until crisp-tender. Lay the greens on the plate. Pile the feta and walnuts in the middle of the greens. Scatter the strawberries and blueberries on top. Serve with the dressing on the side, and not until ready to eat (it wilts the salad).

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