Since I embarked on this salad making journey, I have been experimenting with various types of greens, fruits, dressings & seasonings, and have finally achieved the balance that my family loves.
My basic rule is that salad greens will form the base of the salad, along with some fruit to provide the sweetness, along with some citrus to provide tang. Other vegetables can be added to make the salad more filling, nuts can be added for crunch, and proteins like chicken & cottage cheese can be added to make it more of a main course than a salad.
Fresh Salad Greens with Apples & Tomatoes
3-4 cups of Shredded/Cut Mild Greens (Mesclun Lettuce/Mixed Salad Greens or Chinese Cabbage)
1/4 cup of Rocket/Arugula
1/4 cup of Baby Spinach
Fresh Herbs (Basil, Parsley, Oregano) – 10 to 12 leaves, roughly chopped
1 Apple – cut into slices
1 Tomato – cut into wedges
1-2 Oranges – cut into segment
1 tbsp olive oil
2 tbsp yoghurt
1 tbsp vinegar
1 tbsp lemon juice
1 tsp mustard
salt & pepper
sumac (optional)Note: The dressing is also not a typical vinaigrette – I reduced the olive oil & added yoghurt for some creaminess.
1. Toss the fruit (apples & oranges) with some lemon juice.
3. Take a big salad bowl and add salad greens, baby spinach & rocket/arugula. You can increase/decrease the quantity of the specific type of salad green based on personal preference.
4.Toss the salad greens together with 2 tbsp of the dressing. Adjust and add more dressing if required.
5. Add apples, carrots & oranges. Add 1 tbsp of the dressing and lightly toss.
6.Garnish with tomatoes.
Where to get Salad Greens in Karachi:
How to Cook Everything (Completely Revised 10th Anniversary Edition
The New Best Recipe by Cooks Illustrated Magazine