Mandolin Garden Salad Recipes

GARDEN SALAD (7 CLASSIC INGREDIENTS)

Steps:

• Gather all of your ingredients and wash them. Make sure your lettuce is either spun or pat dry with a towel.
• Peel your carrots and cut the ends and tips off and then slice them into circles about 1/8in thick.
• Cut the ends off from your celery and cut across making 1/4in slices.
• Peel your cucumber and cut off the ends, slice the cucumber into 1/4in slices and quarter them if you would like
• Cut your cherry tomatoes in half.
• Cut the onion in half and peel the paper skin off. Laying the onion on the flat cut side make thin slices.
• Toss everything into a bowl mixing everything together. Plate your salad and top with croutons and your favotite dressing. ENJOY!

MANDOLIN GARDEN SALAD

Steps:

• Clean and dry lettuce the night before if possible or in the morning and put back into the crisper wrapped with a dampened paper towel.
• Just before serving on the thinnest setting available on the Mandolin slice all the vegetables and crabapples except the avocado slice the avocado into desired slices.
• Onto a platter put all vegetables, avocados and crab apples into sections and serve lettuce in a bowl separately.
• This salad can be served with the dressing all ready introduce with the vegetables or can be served 1/2 & 1/2 some of vegetables in the salad with the dressing all ready tossed with the remaining vegetables, avocados and fruit on the side we prefer the 1/2 & 1/2 style and topped with the grated cheese.
• This salad can of course be reduced or increased to almost any size!
• Serve with Recipe#463897.

MANDARIN MIXED GREENS SALAD

Steps:

• In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
• In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
• In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.

GARDEN SALAD

Steps:

• Wash and dry the lettuce, leaves and herbs. Tear larger leaves into bite-size pieces and tip all the greenery into a large salad bowl.
• Put the garlic, onion, parsley and watercress or rocket into a mini chopper or food processor. Blitz until finely chopped. Add the vinegar, mustard, salt and pepper and blitz briefly. Add the oil and blitz until thickened. Drizzle over the salad and toss until the leaves are just coated. You might not need all the dressing, but it will keep in the fridge for a few days.

MANDARIN CHICKEN SALAD

Steps:

• Mix dressing and toss with salad.
• Serve at once.