What makes a perfect salad? First it must be layered in a visually pleasing design on a platter, not in a bowl to be tossed, because we eat with our eyes first. It should have a base of several kinds of lettuce for crunch and interest and nutritional value. Each vegetable, fruit or nut that you choose to layer on this perfect salad should contribute a unique quality, whether texture, flavor or color for optimal curb appeal. There are no right or wrong ingredients; just choose things that you enjoy.
After layering your toppings, drizzle this glorious nutrient dense platter with a homemade vinaigrette. Practice making this without measuring. Trust your instincts. In no time, you will be a pro who would never even consider buying bottle dressing again. This is the perfect accompaniment to a piece of protein for a lush meal. Or do like me and chop up grilled chicken to add as a grand finale to your platter salad. In the past decade I have converted Larry who is now also a fan of this satisfying salad meal.
Ingredients for a great balsamic vinaigrette: balsamic vinegar, lemon juice, olive oil, dijon mustard, maple syrup, shallot, salt and pepper.
Different types of vinegars to vary your vinaigrette flavor.
Prep your ingredients and assemble on a large platter just before serving.
Ideas for your Platter Salad
lettuces: romaine, arugula, spinach, iceberg, butterhead, kale
veggies: fresh raw corn kernels, sliced baby cucumbers, shredded carrots, edamame, halved cherry tomatoes, sliced sweet peppers, finely shredded brussel sprouts, roasted diced sweet potatoes, scallions, thinly sliced radishes, sugar snap peas
fruits: avocado, sliced crispy apple, berries, dried cherries or craisins, sliced peaches
crunch factor: toasted nuts (toast them in a dry skillet over medium heat for a few minutes), roasted pumpkin seeds (Heat a teaspoon of olive oil in a small skillet over medium heat; throw in a handful of pumpkin seeds. Stir continuously as they pop and turn brown. Remove to paper towels and sprinkle with coarse salt), sunflower seeds, or sesame sticks
Fresh herbs: basil, cilantro or mint (leaves chopped or torn)
On a large platter, begin with the lettuces. Next add layers of vegetables and fruits and fresh herbs, ending with the nuts or seeds. Drizzle with the vinaigrette. Optional: top with chopped grilled chicken. Serve immediately.
Vinaigrette Recipe:
2 Tbsp. vinegar of choice
1/3 c. olive oil
juice from 1/2 a lemon
1 tsp. dijon mustard
1 tsp. maple syrup
1/2 shallot, finely diced
salt and pepper
Combine all ingredients in a jar and shake to combine. This will keep in the frig for a week or so. Bring to room temperature before using.