Last night I was in the supermarket and realized that their choice of salad dressings was appallingly limited. I mean really appalling - they didn't even have variants of the standards, just ranch, french, catalina, and italian. But wait - what's that? Raspberry Walnut Vinaigrette? At least that's interesting... but the salad I had in mind would never go with that. So here's the one I came up with last night.
You will need:
A very sharp chef's knife or vegetable knife (sharpness is your friend)
Lettuce (green, red, romaine, iceberg, or a combination of all of the above)
Granny Smith apple
Green onions (or leeks or scallions)
A tiny tub of crumbled feta cheese
Dried cranberries (optional)
Raspberry Walnut Vinaigrette
The simplest way I have found to measure how much salad you will need is to place the bowls in front of you and fill them as you go.
Chop a handful of each main ingredient for each bowl into pieces no bigger than the last joint of your thumb. (Do two handfuls of the lettuce.) Sprinkle some walnuts on top; crumble a little feta over that. (Unless you're cooking for ten, it is likely you will have copious feta leftovers.) Throw on the cranberries if you are so inclined. Droozle a tiny bit of the raspberry vinaigrette over the top; it doesn't take more than a tablespoon. Eat. Serves as many people as you've made bowls for, unless somebody mentions that they don't like feta.